I read recently that you could whip Greek yoghurt in the same way you could cream and knowing I had a pot of it in the fridge desperately needing to be used up, thought I would give it a go and make ice-cream. It worked amazingly well!
Admittedly there is some regular whipping cream in the recipe, too, but next time I think I will try with all Greek Yoghurt. The addition of the yogurt gives the ice-cream a faint sour tang that complements the sweetness of the caramel and Maltesers perfectly!
I have never had an amazing amount of success with homemade ice-cream and found that it often developed ice crystals. This time, I used an old ice-cream carton with a lid and before putting the lid on, I covered the ice-cream with baking paper. Not sure if that helped, but it didn’t get icy at all! Result!