2 oranges
2 medium size egg yolks
4 tbsp clear honey
240 g carton Greek strained yogurt
142 ml carton double cream, (heavy cream) whipped
2 medium size egg yolks
4 tbsp clear honey
240 g carton Greek strained yogurt
142 ml carton double cream, (heavy cream) whipped
method
1. Finely grate the rind of the oranges and mix with the egg yolks and honey. Squeeze the oranges and add the juice to the egg yolk mixture.
2. Pour into a double saucepan or heavy-based pan and heat gently, stirring constantly, until thickened. Leave to cool.
3. Fold the orange custard into the yogurt, then whisk into the cream. Turn into a rigid freezerproof container, cover, seal and freeze for 3-4 hours, until firm.
4. Leave at room temperature for 15 minutes to soften before serving. Scoop into chilled dishes to serve.
2. Pour into a double saucepan or heavy-based pan and heat gently, stirring constantly, until thickened. Leave to cool.
3. Fold the orange custard into the yogurt, then whisk into the cream. Turn into a rigid freezerproof container, cover, seal and freeze for 3-4 hours, until firm.
4. Leave at room temperature for 15 minutes to soften before serving. Scoop into chilled dishes to serve.
serving amount
serves: 6
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