Mediterranean Ice Cream Recipes

 Ingredients for 6 people

1. Split the vanilla pod lengthways and using the end of a teaspoon, scoop     out the seeds into a mixing bowl.
2. Pour cream into a saucepan, add the pod and carefully heat up the           cream to just below boiling point.
3. Remove the pod.
4. Put the vanilla seeds, yolks, cornflour and sugar into a mixing bowl and       whisk until absolutely smooth.
5. Pour on the hot cream and whisk well.
6. Return custard to pan and continue to whisk over a medium heat until
it is thick enough to coat the back of a wooden spoon.

7. Take off the heat and pour into a bowl covering the surface of the             custard with cling film immediately to prevent a skin forming.

8. Allow to cool, then put into the fridge until chilled.
9. Remove from fridge and fold in the Greek Yogurt.
10. Put the custard into an ice cream maker and churn until thick.

11. Spoon the mixture into a suitable container with a lid, and put into the     freezer.

12. Bring out of the freezer at least 10 minutes before you want to serve       as this makes it easier to scoop.