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
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
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
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.