1 lb. container fresh strawberries, hulled and sliced
juice from 1/2 lemon (use zest too)
3/4 C. sugar
1 32 oz. container plain greek yogurt (don’t use fat free)
1/4 C. Limoncello
1/4 C. heavy cream
1 tsp. vanilla
1/2 C. lemon curd (I used store bought)
Remove tops from strawberries and slice. Add to a bowl with lemon juice and sugar. Let strawberries macerate for about an hour.
In blender or food processor, blend strawberries (and all the juice). Add yogurt, cream, Limoncello, vanilla and blend again to combine.
Set mixture in refrigerator to chill until ready to churn in your ice cream maker.
Freeze yogurt mixture in ice cream machine according to manufacturers instructions. Once churned, pour frozen yogurt into container and swirl in the lemon curd. If your lemon curd is a bit stiff, add a little water to it and thin it out a bit to make it easier to swirl. Cover with plastic wrap and freeze.
I added half of the lemon curd to the mixture churning during the last two minutes and the remaining half I swirled in after putting it in the containers.