Strawberry Yoghurt Ice Cream

• 12 pint low-fat milk
• 2 egg yolks
• 1 teaspoon cornflour
• 6 ounces strawberries, hulled
• 4 tablespoons sugar
• 14 ounces strawberry yogurt (thick and creamy)
• strawberry, sliced for decoration

1. Oil a 1 pint pudding basin and line with cling film.
2. Heat the milk, egg yolks and cornflour over a low heat, stirring constantly, until thick.
3. Do not boil.
4. Leave to cool.
5. Puree half the strawberries and chop the remainder, then sprinkle with sugar.
6. When the mixture is cool, mix together with the chopped and pureed strawberries and the yogurt.
7. Pour into the prepared basin.
8. Cover with cling film and freeze for at least 8 hours.
9. Remove from the freezer at least 10 minutes before serving.
10. Decorate with slices of strawberry.

milk, egg yolks, cornflour, strawberries, sugar, strawberry yogurt, strawberry

Taken from www.food.com/recipe/strawberry-yoghurt-ice-cream-8735 (may not work)