Place the condensed milk in the freezer and leave for 2-2.5 hours. Shake a little every now and then so that everything freezes evenly. However, it is important that the condensed milk does not completely freeze, only very slightly!
Now put the slightly frozen condensed milk in a bowl and whip, as you are used to with whipped cream. The volume almost triples, so use a slightly larger bowl.
In a second bowl, stir yoghurt with vanilla sugar and sweetener or sugar until the sugar has dissolved. Gradually add the yoghurt to the whipped condensed milk and continue beating vigorously! Beat the egg whites very stiff. Add the yoghurt-milk mixture to the egg whites spoon by spoon. Keep beating vigorously so that the volume is retained.
Put the very airy mixture in the ice cream maker or prepare the ice cream in the freezer, but stir regularly so that no ice crystals can form.
Although there is no cream in the ice cream, it becomes very creamy and fluffy.
You can use any yogurt you like, depending on your taste. The ice cream tastes very good with sweetener and is lower in calories, but it also tastes good with normal sugar.
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