Yoghurt ice cream
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
- 200g of Greek yoghurt
- 500ml of milk
- 50ml of cream
- 30g of milk powder
- 60g of caster sugar
- 20g of ice cream stabiliser
- 60g of yoghurt powder
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
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
- 500ml of milk
- 50ml of cream
- 30g of milk powder
- 60g of caster sugar
- 20g of ice cream stabiliser
- 60g of yoghurt powder
2
Stir in the Greek yoghurt and churn in an ice cream maker according to manufacturer instructions. Store in the freezer until ready to serve
- 200g of Greek yoghurt
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