Ingredients
Method
1.In a small saucepan combine milk and cream. Stir over medium heat until mixture just comes to the boil.
2.In a medium bowl, using an electric mixer, beat sugar and yolks together until pale. Slowly add milk and cream beating well.
3.Return to a clean saucepan and stir on low heat 4-5 minutes until mixture thickens and coats the back of a wooden spoon. Do not boil. Strain mixture through fine sieve into a bowl. Add yogurt and whisk well to combine. Chill 2 hours.
4.Make caramelised pineapple: In a large frying pan, melt sugar on low to a dark caramel, swirling occasionally. Add pineapple and cook 8-10 minutes until caramel has melted again and syrup has reduced. Chill mixture.
5.Pour yogurt mixture into the chilled bowl of an ice-cream maker and churn following manufacturer’s instructions, about 40 minutes. Add half caramelized pineapple to churning ice-cream and churn for further 20 minutes.
6.Transfer to 6 cup freezer container. Freeze 4 hours until firm. Serve with remaining caramelised pineapple.
If preferred, other fruit of choice may be cooked or caramelised and added to the churn.
Note
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