Hull the strawberries.

Destem the basil.

Connect the Triblade attachment to the hand blender.

Line the loaf tin with plastic wrap.

Add Ingredients 1 (strawberry, cardamom) into the beaker.

Use the Turbo function to process the mixture until smooth.

Transfer to a small bowl.

Set aside.

Add Ingredients 2 (yoghurt, honey, basil) into the chopper.

Pulse until everything is chopped and combined.

Place in the fridge.

Attach the Whisk to the hand blender.

Add the first of Ingredients 3 (egg whites) into the medium bowl.

Whisk until soft peaks form.

Add the last of Ingredients 3 (sugar) slowly while still whisking.

Whisk until stiff peaks form.

Add Ingredients 4 (yolks, sugar) into a clean medium bowl.

Whisk until the mixture is light and fluffy and trails are left when the whisk is lifted out.

Add Ingredients 4 (cream) into the clean beaker.

Whisk until soft peaks form.

Pass the strawberry purée through a sieve into the yolk mixture.

Mix until combined.

Add a quarter of the egg whites into the yolk mixture.

Gently fold together.

Add the rest of the whites.

Gently fold together.

Add the whipped cream.

Gently fold together.

Pour the mixture into the loaf tin.

Swirl the yoghurt mixture through.

Freeze for 4 hours or until solid.

Turn out and slice.

Serve.