Macadamia & caramel ice cream yoghurt

Macadamia & caramel ice cream yoghurt
For the yoghurt:
A litre of full-fat milk
1 starter culture
For the ice cream:
200 g vanilla & macadamia caramel ice cream
Let the ice cream melt.

Carefully mix the milk with the starter culture. Add the melted ice cream and mix thoroughly. Spoon the mixture into the jars. Place the jars in the yoghurt maker for 8-10 hours, depending on the desired consistency. Subsequently leave to firm up in the refrigerator for 8 hours. Any type of ice cream can be used.

Strongly-flavoured ice cream produces the best results (caramel, mint-chocolate etc.).