Yoghurt ice cream

Name: Yoghurt ice cream
Total time: 15 min
Ingredients: 200g of Greek yoghurt; 500ml of milk; 50ml of cream; 30g of milk powder; 60g of caster sugar; 20g of ice cream stabiliser; 60g of yoghurt powder

by Agnar Sverrisson

Item 1 of 1

Dessert
easy
8
15 minutes

★ ★ ★ ★ ★

Not yet rated

Agnar Sverrisson's yoghurt ice cream recipe makes a wonderfully unique alternative to a plain old vanilla. This ice cream has Greek yoghurt as its base, giving a luxuriously rich and creamy finish.

First published in 2015

discover more:

Yoghurt Recipes

Ingredients

Metric

Imperial

200g of Greek yoghurt
500ml of milk
50ml of cream
30g of milk powder
60g of caster sugar
20g of ice cream stabiliser
60g of yoghurt powder

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Ice cream maker

Method

Place all of the ingredients except the yoghurt in a pan. Bring to the boil, remove from the heat and pour through a fine sieve into a bowl. Set aside to cool completely

500ml of milk
50ml of cream
30g of milk powder
60g of caster sugar
20g of ice cream stabiliser
60g of yoghurt powder

Stir in the Greek yoghurt and churn in an ice cream maker according to manufacturer instructions. Store in the freezer until ready to serve

200g of Greek yoghurt

First published in 2015

DISCOVER MORE:

Yoghurt Recipes

Agnar Sverrisson

Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod