Yogurt ice cream

Ingredients:

300 g Greek yogurt
200 g whipping cream
1 honey spoon
1 vanilla pod
50 g dried raisins
sugar
butter
Cognac
waffles
orange peel covered with chocolate or candied to taste.

Marinate the raisins in a finger of Cognac.

Meanwhile prepare the ice cream: heat the cream with the honey spoon and the vanilla pod.
Then filter and allow to cool.

Whip the cold cream and add it to the yogurt.
Pass in the freezer for at least 4 hours, stirring occasionally with a spoon.

When serving, drain the raisins, brown in a pan with a knob of butter, a spoonful of sugar, flambé with the marinade Cognac and remove from the heat.

Place the pods in a single bowl, the softened ice cream, the raisins and finish with the peel or candied fruit.