- 800gr evaporated milk light
- 400gr sweetened condensed milk
- 200gr greek strained yogurt 2%
- 1 vanilla pod
- handmade apricot jam
In a large bowl pour the milk and freeze it for 2 hours.
Put the condensed milk in the refridgerator.
Split the vanilla pod lengthwise with a knife and scrape the pod halves to remove the seeds.
After 2 hours beat the milk for 1 minute until double the size. Add the condensed milk and vanilla seeds and beat for 1 more minute. Add yogurt and continue beating to mix the ingredients.
Transfer the mixture in two large ice cream containers.
Put them in the freezer for 2-3 hours.
Mix well and add tablespoons of apricot jam.
Do the same procedure after 2-3 hours. Add as much apricot jam you want.
Leave it the freezer overnight.
I served the Vanilla ice cream with Apricot Jam next to a delicious and healthy Peach Pie from the Greek food blog ΝΕΑΝΙΚΟΝ/Γλυκοπλαστείο.
Super Sunday breakfast!!!