Apple Yogurt Ice Cream

Cut apples unpeeled into pieces, remove the core. The= apples

with water and sherry for 20 minutes at medium temperature in a closed saucepan. In a hair sieve form and squeeze lightly, collect the juice. Measure 300 ml of juice (based on 10 servings) and keep hot. Beat egg yolks, sugar and salt with the whisks of a mixer until thick. Gradually stir in the juice. Continue to heat the mixture over low heat until just before boiling, then hold the saucepan on the spot in cold water.

Pour the egg mixture through a sieve into a saucepan and whisk in the iced water until cooled. Stir the yogurt into the mixture with a whisk. Stir in an ice cream maker for 15 minutes, pour into a timbale mold (1 liter capacity). Put in the freezer for at least 3 hours. Before serving = thick

wrap in newspaper and thaw in the refrigerator for 40 min. Hold the give briefly in lukewarm water, then turn the ice cream out onto a plate. Serve with stewed plums and caramel walnuts to taste.

Tip: Use a normal or light yogurt yes as needed!

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