Yoghurt ice cream

Yield: 6 Servings

Measure Ingredient
10 fluid ounce Whole-milk plain yoghurt
4 ounces Your favourite fruit
\N \N Sugar to taste

Dissolve a little sugar in water in a saucepan and add the fruit.

Simmer for 5 minutes until soft and then puree through a sieve. If you have a food processor or liquidiser don't cook the fruit - just whizz it to a puree, adding sugar, a teaspoon at a time, until it is to your taste. Beat the puree into the yoghurt, pour into a plastic container and put it in the freezer.

When it has set, take it out, spoon it back into the the food processor or liquidiser and give it a quick whizz. This gets rid of any little particles of ice that may have formed. If you don't have a machine, spoon the mixture into a bowl and whisk it thoroughly. Pour it back into the plastic container and freeze again.

When you're ready to eat it, leave it in the fridge for half an hour before serving.

Source: Michael Barry, Yes! Magazine

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