Greek Natural Yogurt ice cream


  • 5 eggs, seperated
  • 225ml full fat milk
  • 80g caster sugar
  • 500g pot of Tim's Dairy Greek Style Natural Yogurt 


  1. Put milk into heavy based saucepan and slowly bring to a simmering point.
  2. Place the egg yolks and sugar in a good size bowl and whisk for 2-3 minutes.
  3. Pour the milk into the egg mixture, whisking constantly to prevent it from curdling.
  4. Place the bowl over simmering water, stirring constantly with a plastic spoon, until it thickens enough to coat the back of the spoon.
  5. Remove from the heat and stir in the yogurt.
  6. Cool down quickly in an ice bath & leave overnight in the fridge. The following day churn the mixture in an ice-cream machine.
  7. Sprinkle on top your choice of fruits or granola to finish off your scrumptious ice cream!