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Home made vanilla ice cream

Calories per serving 115.

ingredients

serves 6.
600 ml (20 fl oz) skimmed milk
1 vanilla pod, split
2 egg yolks
25 g (1 oz) caster sugar
25 g (1 oz) cornflour
150 g ml (5 fl oz) 0% fat Greek style plain yogurt

method

1. Heat the milk and vanilla pod in a medium pan until the milk is just boiling. Remove the pan from the heat and whisk in the egg yolks and caster sugar

2. Using a sieve, strain the mixture into a clean non stick medium saucepan. Mix the cornflour with a little cold water to make a thin paste and add this to the pan. Cook, stirring continuously, until the custard mixture thickens. Cool, remove the vanilla pod, and then chill for 30 minutes

3. Whisk the yogurt into the chilled custard and transfer it to a freezer container and freeze. After 2 hours remove it from the freezer and whisk well. Freeze for another 2 hours and then whisk again. Return it to the freezer until the ice cream is frozen solid.

4. About 20 minutes before serving, take the ice cream out of the freezer and let it stand before scooping it out. tip: When cooling custards, cover with a sheet of dampened greaseproof paper. This will prevent a skin from forming.

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