Mascarpone and Greek Yogurt Ice Cream

Creamy & smooth with a tang from the yogurt. A cross between cheesecake & ice cream! Great with fresh / roasted fruit & puddings like apple crumble / pie or hot chocolate fondant.

1. 1

   Put all the ingredients in a mixing bowl and beat with an electric whisk until smooth, then pour into a freezer proof box with a lid (approx. 1 litre capacity) and freeze until firm.
   
   Remove the ice cream from the freezer. Turn it out, cut it into chunks with a sharp knife and put them in a food processor. (To help it out, pour hot water of the bottom of the box for a few seconds – it should then slip out, if not, ease around the sides with a knife. If it is rock solid and impossible to cut, leave it to soften for a few minutes). Blitz in the food processor for 5 - 10 minutes* until smooth and creamy. Spoon back into the box, cover and freeze again until hard, then repeat this process twice more. It can be left overnight before blitzing in the food processor if needed.
   
   Take the ice cream out of the freezer for 15 -20 minutes before serving, to soften slightly, and dip an ice cream scoop in hot water to serve.