ICE CREAM WITH SHEEP YOGHURT

Ingredients
1 carton vegetable-based cream
1 can evaporated milk
200g sweetened condensed milk
300g PAPATHANASIOU sheep yoghurt
Powdered vanilla
Grated baking chocolate

Execution
Put the cream in the fridge and the evaporated milk in the freezer until it starts to freeze. Pour the cream and sweetened condensed milk in the mixer and mix on high speed until you have a fluffy mixture. Then pour in the frozen evaporated milk and yoghurt and continue to mix at a low temperature until fluffy. Put the ice cream in plastic bowls, sprinkle the grated baking chocolate on top and put the bowls in the freezer for at least 6 hours.
Leave the ice cream outside the freezer for 15 minutes before serving.