Fresh mint and yogurt ice cream

Method

1. Gently heat 50g caster sugar and 120ml cold water in a small pan until the sugar dissolves. Increase the heat, simmer for 5 minutes, then cool.
2. Bring 200ml whole milk to the boil in a pan. Gently whisk 3 large free-range egg yolks and 50g caster sugar in a bowl until pale and creamy. Whisk in the hot milk, return the mixture to a clean pan, then stir over a low heat until it lightly coats the back of a wooden spoon. Strain into a bowl and leave to cool. Stir in 150ml double cream, cover, then chill overnight.
3. The next day, put the leaves from 40g fresh mint and the sugar syrup into a mini food processor and whizz until the mint is finely chopped. Stir the mint syrup into the custard with 150ml natural yogurt.
4. Churn in an ice-cream maker. (Alternatively, pour into a shallow container and freeze until almost solid, then blend briefly in a food processor until smooth. Return to the container and freeze once more. Repeat 2-3 times more until very smooth.) Freeze until needed.