Light vanilla yogurt ice cream

Ingredients for 3 servings:

• 340 ml condensed milk, 4%
• 1 packet of vanilla sugar
• 2 tbsp sweetener, liquid or
• 75 g sugar
• 200 ml natural yogurt or vanilla yogurt
• 2 egg whites

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Place the condensed milk in the freezer and leave for 2-2.5 hours. Shake occasionally to ensure even freezing. It’s important that the condensed milk doesn’t freeze completely, just very lightly! Now pour the slightly frozen condensed milk into a bowl and whip as you would whipped cream. It will almost triple in volume, so use a slightly larger bowl. In a second bowl, mix the yogurt with the vanilla sugar and sweetener or sugar until the sugar has dissolved. Gradually add the yogurt to the whipped condensed milk and continue beating vigorously. Beat the egg whites until stiff peaks form. Add the yogurt-milk mixture to the beaten egg whites, a spoonful at a time, while continuing to beat vigorously to maintain volume. Transfer the very airy mixture to the ice cream maker or make the ice cream in the freezer, stirring regularly to prevent ice crystals from forming. Even though there’s no cream in the ice cream, it will be very creamy and fluffy. You can use any yogurt you like, depending on your taste. The ice cream tastes very good with sweetener and is lower in calories, but it also tastes good with regular sugar.