Creamy Greek Yoghurt Ice Cream

Use proper Greek yoghurt for this one!

This rich and tangy ice cream has just the right amount of zing to set off my favorite cardamom poached pears or a spicy apple crumble.  Greek yoghurt is also a rich source of protein which as we all know, keeps you fuller for longer and means that the saintly version in particular could even be considered part of a healthy breakfast.

Ingredients for sinners

  • 8fl oz whole milk
  • 8fl oz double cream
  • 3 egg yolks
  • 3 big spoonfuls of honey
  • a 250g pot of real Greek yoghurt eg Total (always avoid anything that says “Greek style”)
  • 1tsp vanilla essence
  • 1/2 tsp salt

Ingredients for saints

  • 8fl oz skimmed milk
  • 3 egg yolks
  • Stevia to taste
  • a 250g pot of fat free greek yoghurt
  • 1tsp vanilla essence
  • 1/2 tsp salt

1. Place milk, cream and egg yolks in a bowl and whisk together.

2. Pour the mixture into a saucepan over a medium heat, add honey and stir until it forms a thin custard.

3. Pour into a clean bowl and place in a sink full of ice water, whisking occasionally until it cools.

4. Whisk in yoghurt, vanilla essence, salt and if you are a saint, your stevia (not too much, you want it to stay tangy).

5. Pour it into an ice cream maker and follow the manufacturer’s instructions or if you haven’t got one, put the bowl into the freezer and freeze for 2-3 hours, stirring occasionally.

Makes about 8 small portions.