As the yoghurt I made the other day came out a little thin, we decided to make some yoghurt ice cream - see recipe below.
Wild Plum Yoghurt 'Ice Cream'
15 fl oz yoghurt
(I used home made but any natural yoghurt will do, it doesn't even have to be Greek style)
330 g of sweetened Plum (any) puree
(that was all we had – again you could use any fruit, probably 1lb of fruit before cooking it)
We had 2 tablespoons of double cream left over from making the rhubarb crumble ice cream so added that as well!
Mix it all together
Then pour into an ice cream maker. One of these has proven to be a good investment as we now make lots of ice cream and rarely buy any in.
Anyhow, if you don't possess one, you will need to pour it into an old ice cream container. Put it in the freezer for about 40 minutes. Break up with a fork then put back and keep doing this (probably for less time in between) until it is nearly set then put into a smaller container to finish freezing.
Here is the finished 'ice cream'. It hasn't churned and set as well as normal but once frozen and partially defrosted, it will be great.
We tried it last night and although a little more solid than normal, tastes like a creamy if slightly tart, sorbet. Now to make some more!