Vanilla Yoghurt Ice Cream Recipe

4 eggs, separated
175 g/6 oz caster (superfine) sugar
300 ml thick vanilla yoghurt
300 ml creme fraiche

2.5 ml vanilla essence (extract)

Method:

Whisk together the egg yolks and sugar until thick and pale. Fold in the yoghurt, creme fraiche and vanilla essence. Turn into a freezer-proof container and freeze for 2 hours. Turn the mixture into a large bowl. Whisk well with a fork to break up the ice crystals. Whisk the egg whites until stiff and fold into the yoghurt mixture. Return to the freezer container and freeze until firm.