You will need
½ pack (125 g) Ina Paarman’s Vanilla Icing Kit
¼ cup (60 ml) water
2 cups (500 ml) fresh whipping cream
½ t (2.5 ml) vanilla essence
1 cup (250 ml) full cream plain yoghurt
If you have vanilla beans, omit the essence, and scrape the seeds from one bean and boil everything (including the bean) with the sugar syrup. Remove the bean before adding the cream. Great flavour!
To make the sugar syrup, measure the icing sugar and water into a small saucepan, place over a gentle heat and stir until the icing sugar has dissolved and the syrup has come to the boil. Then remove from the heat and allow it to get completely cold. Scrape the cold syrup into a mixing bowl along with the whipping cream, add the vanilla and whisk with an electric hand-whisk until the mixture begins to thicken and hold its shape. Fold in the yoghurt then pour this mixture into an ice-cream maker and freeze-churn until it is firm but still pliable, this will take about 30 – 40 minutes.
If you do not have an ice-cream maker simply freeze the ice-cream in a tub.