Yoghurt and caramel ice cream

Yoghurt and caramel ice cream

By
From
Zest
Serves
6-8
Prep
20 mins
Cooking time
15 mins
Photographer
Ian Hofstetter

If the caramel is a little bit too gooey, you can thin it down slightly by adding a little warm water. If you find caramel a bit sweet, try chocolate topping instead. For something a little fruitier, add a cup of your favourite berry purée.

Ingredients

Quantity Ingredient
1kg low-fat vanilla yoghurt
2 teaspoons vanilla paste
2 eggs
3/4 cup icing sugar, sifted
1/4 cup pistachio nuts
1/2 cup caramel topping, beaten until runny

Method

  1. Combine the yoghurt and vanilla paste in a large mixing bowl and whisk together until smooth.
  2. Whisk the eggs and sugar in a heat-resistant bowl. Place over a saucepan of gently simmering water and continue whisking until pale and mousse-like (it will take 10–15 minutes). Fold into the yoghurt.
  3. Pour into an ice cream machine and churn according to the manufacturer’s instructions. When the ice cream is semi-frozen, add the nuts and allow it to churn for a few more moments. If you don’t have an ice-cream machine, freeze the mixture until semi-frozen then beat vigorously or pulse in a food processor for a few seconds before folding in the nuts.
  4. Tip half the ice cream into a 10 x 20 cm loaf pan and swirl through half the caramel. Repeat with another layer and freeze overnight.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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