Strawberry Yogurt Ice Cream

Ingredients:
2 boxes (500 gm) fresh strawberries
2/3 cup sugar, or to taste (depends on how sweet your strawberries are)
1 cup plain yogurt (prefer Greek yogurt)
2 tbsp honey, or to taste
1 tsp fresh lemon juice (optional)


Method:
1)  Slice the strawberries and toss them with the sugar, and let them macerate for one hour at room temperature.
2)  Puree the berries and their liquid with a standard or immersion blender.
3)  You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve.
4)  Or you can leave it slightly chunky and omit straining it.
5)  After draining the berries, stir in the yogurt and honey and combine well.
6)  Adjust the amount of honey to your personal liking.
7)  Taste, and add lemon juice if desired.
8)  Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Homemade Vanilla Ice Cream

Serves: 12

Ingredients：

2 cups heavy cream
¾ cup milk
¾ cup sugar
2 teaspoons vanilla extract
⅛ teaspoon salt

Instructions：

1） Add all the ingredients to a shallow pan.
2） Heat the cream mixture on medium heat until it starts to slightly bubble.
3） Turn off the heat and mix the cream until the sugar is dissolved.
4） Allow the cream mixture to cool to room temperature.
5） Pour the cream into an ice cream maker and churn according to the manufacturer’s directions.
6） Freeze for 3 hours before serving.