Okay so I know that it’s Australia day and not Anzac day coming up but Anzac biscuits are super Australian right? And ice cream works so much better in January than April.
Also, I can hear you asking, why is it not just called frozen yoghurt? Well I figured as I have cream and milk in the recipe as well as yoghurt some of you health fanatics might get cross hence the crazy yoghurt ice cream title.
This ice cream has an extra level of Anzac-y-ness as I infused the milk and cream with Anzac flavour by soaking half the biscuits in the milk before cooking. And thanks to the yoghurt it ends up a little tart and not too sweet, just how I like my frozen treats. Perfect for a hot Australia day.
Anzac yoghurt ice cream
1 1/2 cups milk
1 cup pouring cream
2 cups roughly chopped Anzac biscuits
3/4 cup caster sugar
2 teaspoons vanilla extract
3 egg yolks
1 cup thick natural yoghurt
Place the milk, cream and 1 cup of the biscuits in a bowl. Set aside for 30 minutes. Strain the milk mixture into a medium saucepan, reserve the mushy biscuits.
Add the sugar and vanilla to the milk mixture. Heat until just simmering. Remove from heat.
Whisk the egg yolks in a medium bowl. Gradually whisk a little of the hot milk mixture into the egg yolks before adding the remaining. This will temper the yolks.
Return the mixture to the saucepan. Heat over low heat, stirring, for about 5 minutes or until the mixture coats the back of a spoon.
Set aside to cool. Whisk the yoghurt into the cooled custard. Stir through the mushy biscuits.
Pour into an ice cream machine and freeze according to manufacturers instructions. Once the ice cream is almost frozen, add the remaining chopped biscuits. Pour into a tin and freeze until totally firm.
Makes 1 litre
