Honey Gelato - cooking recipe

Ingredients

500 g honey yoghurt
500 g vanilla custard

Preparation

Whisk yoghurt & custard until smooth and pour into a loaf tin & freeze overnight.
Place in a food processor and process until mixture is creamy but still firm.
Return to the loaf tin, cover with plastic wrap and freeze for 1-2 hours. Soften slightly before scooping.