Have ready a
600-900ml freezer container, preferably with a lid. Prepare a place in
the freezer so you can easily reach it. Softly whip the cream in a large
bowl and fold in the yoghurt, sugar, vanilla essence and chocolate. Stir
gently to mix thoroughly and then transfer to the freezer container.
Smooth the
top of the ice cream, then cover and freezer. Gently stir with a fork
every half hour or so, until it is too hard to stir - this may take up
to 4 hours. Serve in scoops. It doesn't
matter whether or not you have an ice cream machine for this recipe -
it's so quick, and just needs occasional whisking. Either bitter
chocolate biscuits or a hot apricot sauce would be a delicious
accompaniment.
