Heat the milk, buttermilk and vanilla pod together.
In a separate pot, heat the castor sugar, water and glucose, making sure that the sugar dissolves.
Add the sugar mixture to the vanilla pod mixture. Lastly, add the yoghurt and buttermilk with the lemon and lime zest. Churn in an ice cream machine, and freeze until needed.
© 2018 All rights reserved. Published by Marble Restaurant Group.