Mix the water with the sugar, the glucose syrup, the empty vanilla pod, the cardamom pods, the cinnamon stick and a touch of grated nutmeg. These are the 4 spices I always put in my carrot cake. Heat this up till it’s at a low simmer.
Then turn off the heat and let it infuse for at least 1 hour. Meanwhile mix the yoghurt with the cream cheese.
Pass the syrup through a fine sieve onto the cream cheese and blend it till smooth.
Once smooth add the ice cream stabilizer. Blend it once more and then let it rest overnight in your fridge before pouring it in an ice cream machine. Turn it into a beautiful ice cream.
