Strawberry and Vanilla Bean Yogurt Ice Cream

Combine the diced strawberry with the conserve in a small sauce pan and gently heat together for 2-3 minutes until the strawberries just begin to soften. Decant the fruit into a bowl, cover and place into the refrigerator to chill for 1 hour.

Place the yogurt into a bowl, add the icing sugar, vanilla seeds, half of the chilled strawberry mixture and stir everything together.

Pour the mixture into the stoneware dish and place into the freezer for 3-4 hours until the mixture has become solid.

Cut the frozen yogurt into squares, place the pieces into a food processor and pulse until smooth. Swirl in the remaining chilled strawberry mixture.

Decant the mixture into the ramekins and place them in to the freezer for 1-2 hours. Note-Remove the ramekins from the freezer and allow to stand for 5 minutes before serving. If the ice cream has been frozen for longer it will require more standing time to soften.

To serve decorate the ice cream with slices of fresh strawberry.

Cook's Notes

Choose an authentic full fat thick Greek yogurt like Total/Fage, lower fat Greek style yogurts will less of a creamy finish and will have more of an acidic taste.

To remove the seeds from the vanilla pod split it in half lengthways and run the blade of a knife over the cut side of the pod to scrape out the seeds. The pod can be used to make vanilla sugar.

If you do not have a food processor add all the strawberry mixture at stage 2 and stir the ice cream several times throughout the freezing process to break down the ice crystals as they form.

If you have an ice cream maker continue as per the manufacturer's instructions from stage 3 and stir in the remaining strawberry mixture towards the end of freezing.