Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
2 cups sliced fresh strawberries
1 cup sugar
2 tablespoons chopped fresh basil
1 teaspoon lime zest
1 cup plain Greek yogurt
1 cup whipping cream
How to Make It
Stir together strawberries and sugar in a medium bowl. Let stand 30 minutes, stirring occasionally. Pulse strawberry mixture, basil, and lime zest in a food processor 9 to 10 times or until berries are finely chopped (almost pureed), stopping to scrape down sides as needed.
Whisk together yogurt and cream in a medium bowl until smooth; stir strawberry mixture into yogurt mixture until well blended. Cover and chill 1 hour.
Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
Absolutely delicious. The lime zest and basil (fresh from the garden) really brought out the flavor in strawberries that were not of the highest quality.
Next time I'll try MarieBonCoeur's modifications for a healthier version.
Made over Easter weekend but substituted fresh mint for the basil (the kids were really turned off by the idea of the basil with strawberry). I made a batch exactly as is with the fresh mint, and a separate low-fat/low sugar version. I took out the sugar all together, used fat free half and half, and added only a tablespoon of organic honey. The healthy version was albeit less creamy than the full fat one, but if I hadn't tasted them side-by-side I wouldn't have known the difference. Plus, I actually preferred the taste of the honey vs the granulated sugar. All in all, I would definitely do both versions again! So easy!