Whole Strawberry Ice Cream
|Red currant jelly||1 Tablespoon|
|Red vermouth||1 Tablespoon|
|Plain unsweetened yogurt||300 Milliliter (1/2 Pint)|
|Ripe strawberries||350 Gram, hulled (12 Ounce)|
|Strawberries||6 , halved (With Stalks For Garnish)|
1. Put the egg yolks into a food processor with the redcurrant jelly, Vermouth, yogurt, and half the strawberries; blend until smooth.
2. Transfer the mixture to a shallow container, and freeze until the ice cream starts to harden around the edges.
3. Tip the ice cream into a bowl and beat to break up the ice crystals. Chop the remaining strawberries and mix into the semi-set ice cream. Return to the container and freeze until quite firm.
4. Scoop the ice cream into stemmed glasses and decorate each one with strawberry halves.