Blackcurrant Frozen Yoghurt Ice cream

Mix condensed milk and yoghurt with the whisk until smooth. Now cover and freeze it for 2 to 3 hours.

To make blackcurrant pulp, add all the ingredients in a pot and cook everything on medium heat until almost all the water is absorbed. Let it cool at room temperature.

Take the raisin mixture into a mixer jar and grind it coarsely to make pulp.

Now take the yoghurt mix out of the freezer and add 1 tablespoon of blackcurrant pulp and mix it very well. Cover it and freeze it for 6 to 8 hours or until set.

When it is set, scoop it out and garnish with some blackcurrant pulp and serve.