Frozen yogurt granola slices with honey-poached fruit
Serves: 8Prepare & Cook:
235ml double cream
170g caster sugar
3 SpinneysFood Free Range Eggs, yolks only
300g Greek yogurt
3 tbsp runny honey, plus extra to serve (optional)
1 vanilla pod, split in half
8 plums or nectarines, halved and stoned
Line a 1.5-litre loaf tin with cling film. Sprinkle granola over the base and set aside.
Put the cream, milk and 130g sugar in a saucepan set over a medium heat. Bring to a simmer and stir until the sugar dissolves. Remove from the heat.
Whisk the egg yolks and remaining sugar until pale and thick, then whisk the warm cream into the eggs. Return to the pan set over a medium-low heat and cook until the custard coats the back of a spoon. Remove from the heat and cool.
Stir in the yogurt. Pour into an ice cream machine and churn according to instructions. Transfer to the tin and freeze for 3-4 hours.
Put the honey, vanilla pod and 300ml water in a pan set over a medium heat and stir until the honey has dissolved. Add the plums or nectarines and simmer for 5-10 minutes, until tender. Leave to cool.
Cut the frozen yogurt into slices. Serve alongside the honey-poached fruit and drizzle with honey, if you like.