No-cook Greek yogurt gelato with the Thermomix

One of the easiest gelatos there is: nothing gets cooked, everything goes cold straight into the ice cream maker. The secret to the creaminess without ice crystals is full-fat Greek yogurt, which contains less water than regular plain yogurt.

Greek or regular: does it really make a difference

Yes, and it's the choice that separates a creamy frozen yogurt from a flavored block of ice. Greek yogurt is strained, so for the same weight it has less whey and more protein and fat: less free water means fewer ice crystals during churning.

With full-fat plain yogurt it still comes out good, just slightly harder straight from the freezer. If that's all you have, you can strain it yourself: put it in a sieve lined with a clean cloth and let it drip in the fridge for a couple of hours.

Watch out for low-fat or "0%" yogurts, though: they strip out exactly the fat that gives creaminess here, and the result is almost always disappointing.

How much sugar you need (and why not to cut it too much)

120 g might sound like a lot for a recipe that starts from a tangy ingredient, but sugar in gelato doesn't just sweeten: it lowers the freezing point and keeps the mixture soft. If you cut it below 100 g the gelato turns noticeably harder and needs more time out of the freezer before serving.

Variations and pairings

It's the most versatile base there is, because the neutral, tangy flavor pairs with almost anything:

• Honey and walnuts: a drizzle of acacia honey and chopped walnuts just before serving.
• Warm mixed berries: heat them with a spoonful of sugar and pour them over the cold gelato, the hot-cold contrast is the best part.
• Syrupy sour cherries, for the most classic gelateria-style version.
• Ripple during churning: in the last two minutes add jam or a fruit coulis through the lid opening, as I do in raspberry gelato.

How to store it

Ten days in the freezer, in a shallow container with cling film pressed onto the surface. Yogurt tends to firm up more than cream: 10-15 minutes at room temperature before serving and it goes back to the right texture.