Agnar Sverrisson's yoghurt ice cream recipe makes a wonderfully unique alternative to a plain old vanilla. This ice cream has Greek yoghurt as its base, giving a luxuriously rich and creamy finish.
Place all of the ingredients except the yoghurt in a pan. Bring to the boil, remove from the heat and pour through a fine sieve into a bowl. Set aside to cool completely
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
