-
Combine sugar and water, heat to
dissolve the sugar, boil rapidly until the thread stage is reach.
-
The thread stage temperature is 225F
on a sugar thermometer: to test without a thermometer, remove a
little of the syrup with a small spoon and allow it fall from the
spoon on to a dish, the syrup should form a fine thread.
-
Reserve 4 strawberries for decoration,
slice the remainder and put them into a food processor with the
syrup.
-
Blend for a few seconds, pour the
puree into a bowl.
-
Stir the yogurt into the strawberries
and pour into a 1.2 liter freezerproof container.
-
Freeze for 120 minutes, stir until
mushy.
-
Spoon the strawberry mixture into a
mixing bowl and put the egg white and cream into 2 bowls.
-
Beat the egg white until it is stiff
but not too dry.
-
Whisk the cream until it forms soft
peaks, and whisk the strawberry mixture until smooth.
-
Turn the egg white and cream into the
strawberry mixture, gently fold all 3 together until smoothly
blended.
-
Return to the container, freeze for
180 minutes until the ice cream setting round the edges.
-
Spoon to a bowl and whisk again until
smooth and light.
-
Pour the ice cream back to container,
cover, freeze for 6 hours.
-
Transfer the ice cream to refrigerator
40 minutes before serving to soften slightly.
-
Ready to serve with reserved
strawberries.
