Yogurt ice cream

Whisk 500 g thick Greek yoghurt with 100 g sugar and a squeeze of lemon until the sugar dissolves. Churn in an ice-cream maker until thick, usually 20–30 minutes, then freeze until scoopable.

Use thick, full-fat yoghurt rather than runny yoghurt, and dissolve the sugar fully before freezing. Churning breaks up ice crystals; without a machine, freeze the mixture in a shallow tray and beat it thoroughly every 30 minutes for about 3 hours.

Let it stand at room temperature for about 5–10 minutes, just until a scoop slides in easily. If it softens at the edges, scoop it straight away rather than leaving the tub out.

Keep it in a tightly sealed, shallow container at −18 °C or colder, with baking paper pressed against the surface to limit ice crystals. Return it to the freezer promptly after serving, and avoid repeatedly thawing and refreezing it.

Fresh berries, sliced peaches, stewed rhubarb, honey and toasted nuts all work well with its tangy flavour. Try it alongside an apple crumble or warm fruit tart, adding it just before serving.

The names are often used for similar desserts, but recipes differ: some are churned like ice cream, while others are served softer from a machine. The listed frozen yoghurt has 114 kcal per 100 g, compared with 124 kcal per 100 g for yogurt ice cream.