2 egg yolks
30 g Dansukker Icing Sugar
70 g Dansukker Glucose Syrup
100 g jam, e.g. raspberry
100 ml double cream
200 ml yoghurt
Beat the egg yolks with the icing sugar and glucose syrup until fluffy. Mix in the jam.
Whip the cream until firm, then fold the whipped cream and yoghurt into the egg mixture. Pour the yoghurt ice cream into a container and freeze for approx. 4 hours. Stir a few times during freezing.
Allow the yoghurt ice cream to defrost for a while in the fridge before serving.
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