Prep. and cooking time: Under 30 minutes
Freezing time: At least 2 hours

This is a less sweet ice 'cream' that I make to garnish my dessert soup, a kind of poached rhubarb compote, and which accentuates its nice fresh quality. You can also use it as is, served in sundae dishes with fruit.

 Preparation 1 - Crème Anglaise

1. Use a double boiler, or else a bowl which you can place over a saucepan containing water;
2. place the eggs and the sugar in a bowl or the upper part of the double boiler; whisk until the mixture becomes pale in colour and drops from the whisk in a ribbon when the whisk is lifted up;
3. slowly add in the milk; whisk constantly and remove from the heat as soon as the mixture shows the first signs of boiling;
4. strain.

Making the Ice 'Cream'

1. Once the crème anglaise is done, add 250 ml yogurt;
2. pour the mixture into an ice-cream maker and proceed as for ordinary ice cream;
3. or pour into a container which has been chilled in the freezer; return it to the freezer; mix well after one hour.