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This gorgeous recipe by Adam Liaw makes about 750ml of frozen yoghurt.
Preparation Time: 5 mins
Waiting Time: Overnight
Line a fine sieve with muslin or a clean tea towel and place it over a large bowl.
Pour the yoghurt into the muslin and leave in the fridge to strain for at least 2.5 hours but preferably overnight.
Put the strained yoghurt into another large bowl and mix through the custard apple pulp and honey until well combined.
Freeze in an ice cream maker for 1 hour and then transfer to the freezer to set for a further 2 hours.
If you don’t have an ice cream maker, you can just freeze this mixture in a large bowl in the freezer, whipping vigorously with a whisk at 45 minute intervals until it is set (about 3-4 hours).
Many thanks to Custard Apples Australia for this recipe
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