Yoghurt ice cream with chocolate and macaroons

Name: yoghurt ice cream with chocolate and macaroons
Total time: 260 min
Yield: 8
Ingredients: 250 ml whipped cream; 500 ml Greek yoghurt; 100 gram sugar; 6 macaroon; 75 gram extra pure cholade

Ingredients

250 ml whipped cream
500 ml Greek yoghurt
100 gram sugar

6 macaroon
75 gram extra pure cholade

Directions

In a large bowl, beat the whipped cream with the hand mixer stiffly and add the yogurt and sugar while beating.
Continue to beat until it becomes a firm cream and the sugar is absorbed.
Fold two-thirds of the pieces of biscuit cut into pieces and a third of the chopped chocolate.
Transfer the yoghurt mixture to the freezer and let it freeze in the freezer in 2 hours.
Spoon the mixture well with a fork and scrape the already formed ice from the wall.
Let the yogurt ice cream freeze in another 2 hours and shake well every half hour.
This gives the ice a nice fine structure.
Scoop the ice cream with a polka-dot tongs into bowls and sprinkle the retained macaroons and chocolate over them.