A definitive makeover: Vanilla frozen yogurt 


Fixings 

 85g brilliant granulated sugar or caster 

 1½ tsp custard powder 

 1½ tsp cornflour 

 500ml full-fat milk 

 2 egg yolk 

 1 vanilla unit, split down the middle lengthways 

 200ml container half-fat crème fraîche 

 gently smashed raspberries 

 on the other hand strawberries, to serve 

 Technique 

  • Solidify the canister from the frozen yogurt machine a day prior to you make the dessert( (if your machine obliges you to). Following day, blend the sugar, custard powder and cornflour with 2 tbsp milk to make a slight glue. Beat in egg yolks. Pour whatever is left of the milk into a container, scratch in the vanilla seeds, include the unit, then convey to the bubble. Pour this gradually over the cornflour blend, mixing all the time as you do as such. Clean the dish, then pour the milk blend and vanilla unit once more into it. Cook over a medium warmth, blending constantly, until it just goes to the bubble and is sufficiently thick to coat the back of a spoon. 


  • Expel from the warmth, blend in the crème fraîche, then fill a dish. Place a bit of greaseproof paper over the surface to keep a skin framing, then leave to cool. Put into the refrigerator until truly cool for no less than 4-5 hrs (ideally overnight). 


  • Evacuate the paper and vanilla unit from the custard, then move the custard into a container. Turn on the frozen yogurt machine, then gradually pour in the custard. Leave to stir for 10-30 mins (contingent upon your machine). When it stops, spoon into a plastic compartment, spread with stick film and a top, then stop for no less than 3-4 hrs. (Will keep for up to 1 month. Don't re-solidify.) For the best taste, expel from the cooler and relax in the ice chest for 1-1½ hrs before serving. Present with new organic product.