Strawberry Yogurt Ice Cream

• 1 1/2 cups plain yogurt
• 1/2 cup sugar (or to taste)
• 1 to 2 teaspoons lemon juice (or to taste)
• 1 pint strawberries, whole
• 1 to 2 tablespoons Grand Marnier

1. Place all the ingredients in the bowl of a food processor and puree.
2. (A blender can also be used, but make the puree in two batches.)
3. Correct the sweetness of the ice cream mixture and place it in an ice-cream maker.
4. Follow the manufacturer's directions.
5. (If you do not have an ice-cream maker, place the mixture in freezer trays, cover with foil and freeze in the refrigerator at its coldest setting.
6. Stir every so often to prevent ice crystals from forming.)

plain yogurt, sugar, lemon juice, strawberries, grand marnier

Taken from cooking.nytimes.com/recipes/1988 (may not work)