Plain Yogurt Ice Cream with Strawberry Sauce

In a bowl, stir the plain yogurt with 6 tbsp of sugar until smooth.

Add the cream to the yogurt mixture and stir everything together thoroughly.

Freeze the mixture in an ice cream maker (approx. 1 L capacity, about 600 g filling) or let it set in the freezer.

Finely puree the strawberries with the remaining sugar and the lemon juice.

Once the ice cream is firm enough, scoop into balls and serve with the strawberry sauce.