Vanilla Ice Cream (Yoghurt-Based)
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13 rates
Preparation : 15 min
Cooking : 5 min
Total time : 2 h 20 Rest : 2 h
6 persons
300 ml single cream
100 g caster sugar
1 vanilla pod
300 ml plain yoghurt
RECIPE STEPS
1
Pour the cream and sugar into a saucepan.
Split the vanilla pod lengthways and scrape the seeds into the mixture using the tip of your knife.
- 300 ml single cream
- 100 g caster sugar
- 1 vanilla pod
2
Add the pod and heat gently, stirring constantly, until the sugar has dissolved.
3
Remove the vanilla pod and chill for 2 to 3 hours in the fridge.
4
Add in the yoghurt and stir to mix.
- 300 ml plain yoghurt
5
Switch your ice cream maker on.
Pour the mixture in through the opening.
Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
6
Serve your sorbet immediately or pour it into a container to store in the freezer.