Beat well, transfer the mixture into a suitable container for freezing. Put it in the freezer for 1 hour, remove, stir again and repeat this process over the course of 3 hours, beating 2-3 times.
Finally, leave the homemade yoghurt ice cream to solidify fully. Serve scoops of it garnished with a fruit topping or jam of your choice. If you want to make yoghurt sorbet, just add blended fruits - about 9 oz (250 g).