Natural Yogurt Ice Cream

Gradually stir in the powdered sugar to avoid lumps.

Rum or Grand Marnier work especially well; start with a small amount and adjust to taste.

For an extra creamy texture, use very cold cream.

For an ice cream maker with a 1 l capacity, do not fill with more than about 600 g of liquid.

Whip the cream until stiff and fold it in gently at the end so the ice cream will be airier without a machine.

Before scooping, let it sit at room temperature for 5 minutes to make it easier to scoop.