Greek-style yogurt ice cream

Made in an ice cream maker, this delicious dessert is great served with a topping or sauce of your choice so all the family can customise their pudding

What you need:

• 225ml full fat milk
• 5 eggs, separated
• 80g caster sugar
• 500g pot Tims Dairy Greek Style Natural Yogurt

What you do:

1. Put the milk into a heavy based saucepan and slowly bring to simmering point. Place the egg yolks and sugar in a good sized bowl and whisk for 2-3 minutes. Pour the milk into the egg mixture, whisking constantly to prevent it from curdling. Place the bowl over simmering water, stirring constantly with a plastic spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and stir in the yogurt.
2. Cool down quickly in an ice bath and leave overnight in the fridge. The following day churn the mixture in an ice-cream machine.

Cook's tip:

'I like eating it with left-over ingredients like crunchy cereal and fruit compote,' says Theodore Kyriakou.

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