Yoghurt Ice Cream with Vanilla, Walnuts and Dates



For the Ice Cream

  • 125 g (4 oz/½ cup) caster (superfine) sugar
  • 1 tbsp cornflour (cornstarch)
  • pinch of salt
  • 2 eggs
  • 500 ml (16 fl oz/2 cups) milk
  • 2 vanilla beans, cut open with the seeds scraped out
  • 350 ml (approx 12 fl oz/ cups) whole (full fat) yoghurt

To Garnish

  • a handful of walnuts and dates
  • maple syrup or pancake syrup


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 fully cool. Pour into an ice-cream maker and churn into an airy light ice cream.

Serve with halved, pitted dates and a few walnuts. Top with maple syrup.

If you don’t own an ice-cream maker, have no fear, place the ice cream in the freezer and briefly fluff it up every hour with a fork. The ice cream will be ready in approx. 4 hours.