Strawberry and basil yoghurt ice-cream

A winning combination of flavours for a refreshing summertime treat!

Ingredients

225g strawberries (stalks removed)

½  x 405g tin of light condensed milk

500g tub of Greek style natural yoghurt

2 tablespoon of caster sugar

2 tablespoons fresh basil (leaves only)

2 tablespoons lemon juice

Small pinch salt

Method

1. Mix the condensed milk, caster sugar and yoghurt together and chill for 1 hour.
2. In a food processor or food blender pulse the remaining strawberries, basil, lemon juice and salt to a puree.
3. Pour the strawberry puree into a large bowl.  Gently stir the yoghurt mixture through the strawberries. Fold gently for a rippled effect or thoroughly for a full coloured ice-cream.
4. With a spatula scrape the mixture into a cling-film lined loaf tin or plastic container.  Pop on the lid or wrap well in the cling film and freeze overnight. 
5. Due to the water content of the strawberries this freezes to a solid consistency so remove from the freezer and pop in the fridge for at least 30 minutes before serving so it is soft enough to scoop.  Garnish with fresh basil leaves and whole strawberries.