You don't need an ice-cream maker to enjoy this simple frozen yoghurt! Paired with caramelised pineapple, this is a lovely dessert for warm weather.
For the frozen yoghurt
500g Greek-style yoghurt
1 vanilla bean, split, seeds scraped
¼ cup icing sugar, sifted
½ tsp ground cinnamon
For the caramelised pineapple
1 pineapple, skin removed, cut into thick, long wedges
4 tbsp dark brown sugar
2 tbsp dark rum
mint leaves and finely grated lime rind, to serve
For the frozen yoghurt, combine the yoghurt, vanilla seeds, icing sugar and cinnamon in a bowl. Transfer the yoghurt mixture to a shallow container and freeze for 2 hours. Remove the container from the freezer and transfer to a food processor and process until smooth. Return the yoghurt to the container and freeze for a further hour or until set.
Toss the pineapple wedges with 2 tbsp of the brown sugar in a bowl. Melt the butter in a large frying pan over medium-high heat. Cook the pineapple wedges, turning occasionally for 5 minutes or until caramelised, then transfer to a plate.
Add the remaining 2 tbsp sugar and rum to the pan and cook for 1-2 minutes until sugar has dissolved and has thickened slightly. Season with a pinch of salt. Serve the pineapple with the frozen yoghurt and syrup. Garnish with mint leaves and lime rind.
Adam's tip: Making your own yoghurt is very easy. All you need is some existing good-quality plain yoghurt (to provide the cultures needed) and some good, fresh milk. There are lots of helpful guides online that show the simple process for producing excellent homemade yoghurt.