Caramel & Ginger Yogurt Ice

Ingredients

(Serves 4-6)

2 x 150g pots natural yogurt

284ml pot whipping or double cream

Half a bottle of Caramel Nature

Half a bottle of Buderim Ginger Sauce

75g/3oz caster sugar

Grated zest of half a lemon

Method

Beat all the ingredients together until the caster sugar has dissolved

Freeze In a suitable containet; stirring 3 or 4 t,mes, or turn Into an Ice cream maker and freeze-churn following the manufacturer's instructions.

Serve with extra sauce and Crepes Dentefle de Bretagne

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