Summary

Ingredients

• 375 g yourt, Greek
• 200 g cream
• 60 g cane suar, white, round, up to 90
• some tonka bean zest, approx. 0.5 - 1 bean

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Instructions

1. First of all, it should be said that tonka beans are used more sparingly, as they can easily be overdosed.
2. Whip the cream with the sugar and the tonka bean zest until stiff. Put the yogurt in a bowl and fold in the cream. Allow to freeze in the ice machine according to the operating instructions. Serve in homemade ice cream cones.