2 egg yolks
1/2 dl Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
1 dl jam, e.g. raspberry jam
1 dl whipping cream
2 dl yoghurt
Beat the egg yolks, icing sugar and vanilla sugar. Mix in the jam.
Whip the cream until stiff. Stir the cream and yoghurt into the egg yolk and sugar mixture.
Pour the yoghurt ice cream into a container and freeze for approx. 4 hours.
Allow the yoghurt ice cream to defrost for a while in the fridge before serving.
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