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Enjoy ice cream without the guilt! This recipe was kindly sent to us by a user of Zusto who adapted an existing recipe slightly to suit.
Sugar-Free Egg Custard Greek Yoghurt Ice cream
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Notes
This recipe also works with an ice cream maker
If you don't have milk - simply use more cream
Take the ice cream out the freezer 20 minutes before scooping for soft serve
Ingredients
- 1 1/2 Cup Double Cream
- 1/2 Cup Semi Skimmed Milk
- 1/4 and 1/8 cup Zusto
- 2 Large Egg Yolks, UK size
- 1 Cup Greek Yogurt
Instructions
- Combine cream, milk, and 1/4 cup Zusto in heavy medium saucepan.
- Bring mixture to simmer, stirring until Zusto dissolves.
- Whisk egg yolks and remaining 1/8 cup Zusto in large heatproof bowl until blended.
- Gradually add hot cream mixture to yolk mixture and whisk until blended.
- Return mixture to saucepan and stir over medium low heat until custard thickens slightly and coats back of a spoon when finger is drawn across and thermometer reaches 77 c, about 10 minutes. Do not boil!
- Pour custard through a strainer set over medium bowl.
- Place bowl with custard in larger bowl filled halfway with ice and water.
- Whisk occasionally until custard is almost cool to touch, about 5 minutes.
- Remove bowl with custard from ice water.
- Whisk yogurt into custard.
- Refrigerate custard until well chilled.
- Transfer custard to lidded container and freeze.
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