PREP TIME: 25 min
FREEZING TIME: 3 h
READY TIME: 3 h 25 min
CALORIES: 126 (per serving)
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- 3 egg yolks
- 1 tablespoon redcurrant jelly
- 1 tablespoon red vermouth
- 300 ml (1/2 pint) natural yogurt
- 375 g (12 oz) ripe strawberries, hulled
- 4-6 strawberries, with stalks, halved, to decorate
1 Put the egg yolks into a blender or food processor with the redcurrant jelly, vermouth, yogurt and half the strawberries and blend until smooth.
2 Transfer the mixture to a shallow freezer-proof container, and freeze until the ice cream starts to harden around the edges.
3 Tip the ice cream into a bowl and beat to break up the ice crystals. Chop the remaining strawberries and mix into the half-frozen ice cream. Return to the container and freeze until quite firm.
4 Scoop the ice cream into stemmed glasses and decorate each one with strawberry halves.
Calories: 126 Kcal
Protein: 7 g
Fat: 5 g
Carbs: 14 g