Yoghurt Ice Cream

250 ml Thickened cream

250 ml Milk

60g Sugar + further 100g

3 Egg yolks

250 ml Greek yoghurt

pinch salt

Combine cream, milk, and 100g sugar in pan, simmer until sugar dissolves.

Whisk yolks and 60g sugar together

Add hot cream mix to yolks, whisk to combine

Return to pan and heat to thicken to coating consistency, stirring continuously

Strain custard, cool, whisking occasionally

Whisk yoghurt and salt into custard. Chill

Transfer to ice cream machine and churn

Alternatively freeze in a metal container, whisking every hour to keep ice crystals small

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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