Monthly Archives: June 2009

Blueberry Ripple Yogurt Ice Cream

Ingredients * 250 g (8oz) blueberries * 125 g (4oz) caster sugar * 1 whole egg * 2 egg yolks * 300 g (10oz) full-fat Greek yogurt * 300 g (10oz) 0% fat Greek yogurt *  juice 1 lemon Method … Continue reading

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