Strawberry Frozen Yogurt

Ingredients

7 cups ( 32oz) whole strawberries

3/4 cup (5.25 oz) sugar

1/8 tsp kosher salt

14 oz full fat Greek yogurt

1/4 tsp rose water

2tsp fragoli, framboise, st germain or vodka

Directions

Roast and concentrate the fruit:

Adjust oven rack to middle position and preheat to 375°F. Slice off the strawberries' leafy caps, removing as little fruit as possible. Halve the berries, place in a 9-by-13-inch glass or ceramic baking dish, then stir in sugar and salt.

Roast, stirring once or twice along the way, until the berries are fork-tender and swimming in bright red juice, about 35 minutes. Strain through a double-mesh sieve into a 3-quart stainless steel saucier, gently mashing the berries with a flexible spatula until only ½ cup (5 ounces) dry pulp remains; discard.

Refrigerate for up to a week and use to flavor Five-Minute Muffins (page 282) or Homemade Fig Newtons®, (page 206).

Simmer strawberry juice over medium heat, scraping the pot with a heat-resistant spatula until thick, syrupy, and reduced to 1⅔ cups (16 ounces), about 15 minutes. Whisk in cream, lemon juice, rose water, and liqueur. Cover and refrigerate until very cold, at least 4 hours, or up to l week.

Finish the ice cream:

Churn according to the manufacturer's directions until the ice cream is fluffy and light. If your machine has an open top, cover with an inverted cake pan to keep it cold as it churns.

Meanwhile, place a flexible spatula and quart container (an empty yogurt tub works great) in the freezer.

Enjoy freshly churned ice cream as "soft serve," or scrape it into the chilled container. Press a sheet of plastic against the ice cream to minimize risk of freezer burn and seal.

Freeze until firm enough to scoop, about 12 hours, or up to 3 weeks.