SERVES 10-15 scoops :
300 ml whipping cream
100 g caster sugar
1 vanilla pod
300 ml plain yoghurt
- 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. Add the pod and heat gently, stirring constantly, until the sugar has dissolved.
- 2- Remove the vanilla pod and chill for 2‑3 hours in the fridge.
- 3- Stir in the yoghurt.
- 4- 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.
- 5- Serve your ice cream straightaway, or store in your freezer in a suitable container.