Karen’s Strawberry Shortcake Frozen Yogurt

Ingredients

• 3 cups fresh strawberries 
• 1 1/4 cups pure cane sugar
• 1/4 cup brown rice syrup (can use non-gmo corn syrup or Lyle's syrup)
• 2 tablespoons filtered water
• 1/8 teaspoon sea salt
• 2 teaspoons fresh lemon juice  
• 1 1/4 cups buttermilk 
• 2  1/2 cups greek yogurt ( I used full fat)
• 6 Brown Sugar Shortcakes (if using for a "mix-in) see recipe

Instructions

1. Make: Brown Sugar Shortcakes - if you want a mix-in (see recipe)
2. Hull the strawberries. Instead of cutting off the tops - angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath - discard the tops.. that's hulling! Rinse, dry and cut them in half.
3. Add sugar, syrup, water and salt in a 2 quart non-reactive pot. Bring to a boil, stirring. Add strawberries, stir and reduce to a simmer.
4. Cook uncovered for 5 minutes. Remove from the heat, let cool 5 minutes. Add lemon juice.
5. Add the strawberry mixture to the carafe of a blender. Purée smooth from low speed to high - one minute. Add the buttermilk (will cool down the mixture) and blend one minute. Add the yogurt and blend one minute - scrape down the carafe as needed.
6. Add the yogurt mixture to a large bowl, cover an refrigerate until cold - 4 hours to overnight.
7. Process the yogurt in a ice cream machine. Fold in 1/2" pieces of Brown Sugar Shortcakes (if using) just before adding to containers and freeze. HINT: Use about 2 shortcakes into each pint; 6 total, 2  1/2 " each.

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.