Yoghurt Ice Cream

INGREDIENTS

INSTRUCTIONS

Dissolve a little sugar in water in a saucepan and add the fruit. Simmer
for 5 minutes until soft and then puree through a sieve. If you have a food
processor or liquidiser don't cook the fruit - just whizz it to a puree,
adding sugar, a teaspoon at a time, until it is to your taste. Beat the
puree into the yoghurt, pour into a plastic container and put it in the
freezer.
When it has set, take it out, spoon it back into the the food processor or
liquidiser and give it a quick whizz. This gets rid of any little particles
of ice that may have formed. If you don't have a machine, spoon the mixture
into a bowl and whisk it thoroughly. Pour it back into the plastic
container and freeze again.
When you're ready to eat it, leave it in the fridge for half an hour before
serving.
Source: Michael Barry, Yes! Magazine

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