Add the sweetener, yoghurt, cream, and salt to a small saucepan over medium-low heat. Simmer until the sweetener is no longer grainy (3-5 minutes). Remove from the heat.

In a separate bowl whisk the egg yolks. Slowly pour the warm cream mixture into the eggs while constantly whisking.

Return the custard mixture to the pan and place over moderate heat. Whisk in the sachet of jelly; continue to whisk, intermittently, until custard thickens and coats the back of a spoon (5-10 minutes).

Strain the ice cream to remove any lumps. Pour the yoghurt into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.

Break or cut the ice cream into small chunks and pulse in a food processor or blender until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

Add all ingredients to a small saucepan and whisk to combine. Place over medium-low heat. Simmer for 2-3 minutes until just warmed through. Remove from the heat.

Pour into 3 pint jars to MAX line. Cover and freeze for 24 hours.

Mix using LITE ICE CREAM mode. After the first churn, if the texture is too dense, add 1 tablespoon of yogurt and run the RESPIN function until creamy.

Insert whisk attachment. Add all ingredients to the mixer bowl. Mix 10 sec/speed 4.

Cook 9 min/90°C/speed 2. Strain the yoghurt to remove any lumps. Pour into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.

Break or cut the ice cream into small chunks. Working in two batches add half of the chunks to the mixer bowl; chop 60 sec/speed 7. Scrape and repeat until smooth. Repeat with the remaining mixture before freezing again. Freeze at least a further 3 hours after blending before serving.