YOGHURT ICE-CREAM

Yields4 Servings
 2 egg whites
 Pinch of salt
 150 g caster sugar
 6 tbsp water
 400 g greek yoghurt
1

Prepare the syrup by putting the sugar and water in a pan over a low flame. Dissolve the sugar well, then bring to the boil and simmer for 5 minutes. Beat the egg whites with the salt until very stiff.

2

Pour the hot syrup on to the egg whites and continue beating until it stiffens even further. Add the yoghurt by folding it in with a metal spoon and transfer to a container with a lid. Freeze for an hour, then remove from the freezer and mix again with the electric mixer. Freeze again until needed.

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