Ice Cream (Yoghurt-based)

Not so rich as “real” ice cream, and with a fresher, sharper flavour.


  • 1 500ml carton Greek style natural yoghurt
  • 175g/7oz sugar
  • 400ml water
  • 250ml double or whipping cream
  • flavouring
    • 750g/1lb 11oz brambles
    • OR — strawberries, raspberries, whatever!


  • Heat the water and sugar gently until the sugar is dissolved. Bring to the boil and cook to 110-112°C if you have a sugar thermometer. (If not, dip finger and thumb in cold water, then very quickly into the syrup; press finger and thumb together, then pull apart – the syrup should form a fine thread. Or, How to test for stages of Sugar Syrup). Allow to cool.
  • Liquidise fruit to a puree. Stir in sugar syrup and yoghurt.
  • Pour into a freezer container, and freeze for about an hour and a half – until mushy.
  • Beat the cream until it forms soft peaks, and fold into the yoghurt mixture. Freeze.
  • Beat the mixture at least twice, at hourly intervals, before finally covering and freezing.

Another recipe worth trying.


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