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)
Method:
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.