Name: Yoghurt Ice Cream with Vanilla, Walnuts and Dates
Ingredients: maple syrup or pancake syrup; a handful of walnuts and dates; 350 ml (approx 12 fl oz/1½ cups) whole (full fat) yoghurt; 2 vanilla beans, cut open with the seeds scraped out; 500 ml (16 fl oz/2 cups) milk; 2 eggs; pinch of salt; 1 tbsp cornflour (cornstarch); 125 g (4 oz/½ cup) caster (superfine) sugar

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

For the Ice Cream

125 g (4 oz/½ cup) caster (superfine) sugar

Method

Beat the sugar, cornflour, salt and eggs in a large bowl into a smooth mixture. Heat the milk and the vanilla seeds and beans and leave to steep for 10 minutes. Strain the hot milk over the egg mixture, while stirring. Return everything to the pan and heat, while stirring, until it thickens into a nice custard. Leave the custard to cool and stir in the yoghurt. Place in the refrigerator to full