250 ml Thickened cream
250 ml Milk
60g Sugar + further 100g
3 Egg yolks
250 ml Greek yoghurt
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
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
email [email protected].
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