Yogurt Ice Cream

• 8 egg yolks
• ⅔ cup (125 g) granulated sugar
• 2

Place the egg yolks in a bowl with the sugar and whisk until the mixture becomes smooth and pale in color. Stir in the yogurt, then the cream. Chop the candied fruit and add to the mixture. Pour into an ice cream maker and churn for 30 minutes or until stiff. You can serve the ice cream straightaway (it’s best this way), or put it in containers and keep in a deep freezer for later use.