Vanilla Yoghurt Ice Cream Recipe

Vanilla Yoghurt Ice Cream Recipe

Ingredients: Serves 6-8

4 eggs, separated
175 g/6 oz caster (superfine) sugar
300 ml thick vanilla yoghurt
300 ml creme fraiche

2.5 ml vanilla essence (extract)


Whisk together the egg yolks and sugar until thick and pale. Fold in the yoghurt, creme fraiche and vanilla essence. Turn into a freezer-proof container and freeze for 2 hours. Turn the mixture into a large bowl. Whisk well with a fork to break up the ice crystals. Whisk the egg whites until stiff and fold into the yoghurt mixture. Return to the freezer container and freeze until firm.

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