Step 1

Line a large sieve with cheesecloth (or coffee filters in a pinch) and place over a large tall bowl (so yogurt has room to drain), pour yogurt into sieve. Cover top with lining material and place a similarly sized bowl on top. TIP: Place something of weight in the bowl to help speed the process up, I used a jar of jelly. Put yogurt in refrigerator for 4-8 hours. TIP: If you do not have time to strain yogurt, you can use Greek yogurt and skip this step. Once yogurt has been strained it should be reduced almost in half.

Step 2

In a small saucepan over medium heat bring lemon juice, zest and sugar to a boil (creating a syrup). TIP: The longer the lemon syrup boils, the more it reduces, and the more lemony and tart the end result will be. I like mine very lemony so I allowed it to reduce almost in half. Remove from heat and allow to come to room temperature. Remove lemon zest from syrup.

Step 3

In a large bowl combine yogurt and syrup with a whisk until smooth. Whisk gently at first so you do not splatter the syrup all over yourself. The syrup is too good to waste like that!

Step 4

Pour mixture into ice cream maker and follow manufacturers instructions.

Step 5

While ice cream maker is running, prepare strawberry basil puree. Place strawberries and basil in a food processor and blend until desired consistency is reached (I like mine almost smooth).

Step 6

Remove from ice cream maker and serve immediately (if you like it soft) or place in the freezer to firm up for 4 hours. Allow to sit on the counter for a few minutes to soften up a bit to be scoopable.

Step 7

Serve with Strawberry Basil Puree and enjoy!