Preparation time: about 30 min
- 1 litre pasteurised milk
- 1 cup of yoghurt (250g) or yoghurt cultures
- 1 vanilla pod
- 1,5 kg home-made yoghurt
- 3 tbsp. sugar (80g)
- 1 lime
- 2 pieces of Gelatine
- Sweetener at will
For the yoghurt, heat the milk in a large pot to 45°C (lukewarm) and stir in the yoghurt or the yoghurt cultures. Pour the mixture into the jars of the Steba Yoghurt-Maker and set the timer to 10 hours.
For the ice-cream mixture slice the vanilla pod longitudinally and scrape out the vanilla pulp. Put the vanilla pulp and the yoghurt into a bowl, add the sugar and mix well. Wash the lime and squeeze out 1 tbsp of juice. Soak the gelatine in cold water. Heat the lime juice in a small saucepan, squeeze the gelatine and dissolve it in the lime juice while stirring. Mix the lime-gelatine mixture with 3 tbsp of yoghurt and then mix with the remaining yoghurt. If necessary sweeten with the sweetener. Pour the mixture into the Steba Ice-Cream-Maker and allow to freeze.
Serve the frozen yogurt with mango or strawberry cream from the Steba Smoothie Maker.