Frozen Sheep’s Milk Yoghurt

Preparation info

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By James Viles

Published 2016

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  • 200 g (7 oz) cane sugar
  • 300 g (10½ oz) sheep’s milk yoghurt


Dissolve the sugar in 360 ml (12½ fl oz) water and then add the yoghurt. Strain and then put into an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.