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Guava and yoghurt ice cream

By Abigail Donnelly

Serves Makes 1 litre

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

8-12 ripe guavas, peeled
100 g sugar
500 g plain yoghurt

Method

Poach the guavas until tender, drain and blend.

Add the sugar to 2 cups of the guava purée and mix to dissolve.

Whisk in the yoghurt and pour into a freezerproof container.

Freeze, then remove from the freezer and beat. Return to the freezer to set fully. Alternatively, churn in an ice-cream maker according to the manufacturer’s instructions.

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Ingredients

Method