Berry yoghurt ice creams

Wash and sort the berries. Hull the strawberries. Finely puree the berries and push through a sieve to remove the seeds.

Beat the egg yolks and sugar over a hot bain-marie until thick and creamy. Remove from the bain-marie and beat over cold water for about 5 minutes. Mix the egg yolk and sugar mixture with the fruit puree. Whip the cream until stiff and fold into the mixture with the yoghurt. Transfer to a large shallow dish and freeze for at least 5-6 hours, stirring vigorously every 30 minutes during the first 3 hours. (Alternatively finish off in an ice cream maker. )