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Ingredients
 Greek yogurt 400g
 Fresh cream 50ml
 Milk 300ml
Method
1. Dissolve 50g of sugar in 300ml
of milk.
2. Once the sugar is dissolved,
pour 400g of Greek yogurt and
500ml of fresh cream. Mix them
well and pour it into a mould
before freezing.
3. When it is slightly frozen, scrape
it with a fork and mix it once
again (repeat 1-2 times for a
softer ice cream.)
4. Scoop out the frozen portion of
the ingredients as they develop.
Repeat this hourly until the
entire contents have frozen.
Tips
 Use the sorbet strainer instead of
fine strainer.
Greek Yogurt Ice Cream