Add the sweetener, yoghurt, cream, and salt to a small saucepan over medium-low heat. Simmer until the sweetener is no longer grainy (3-5 minutes). Remove from the heat.

In a separate bowl whisk the egg yolks. Slowly pour the warm cream mixture into the eggs while constantly whisking.

Return the custard mixture to the pan and place over moderate heat. Whisk in the sachet of jelly; continue to whisk, intermittently, until custard thickens and coats the back of a spoon (5-10 minutes). Whisk through the xanthan gum until smooth and combined.

Strain the ice cream to remove any lumps. Pour the yoghurt into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.

Break or cut the ice cream into small chunks and pulse in a food processor or blender until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

Insert whisk attachment. Add all ingredients to the mixer bowl. Mix 10 sec/speed 4.

Cook 9 min/90°C/speed 2. Strain the yoghurt to remove any lumps. Pour into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.