Ingredients

· 1 cup caster sugar

· 400 ml coconut milk

· ½ bunch lemon thyme

· 1 kg Greek-style yoghurt

· Waffle cones, to serve

Method

Place sugar, coconut milk and three thyme sprigs in a saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, then remove from heat. Set aside for three hours to infuse. Whisk in yoghurt, then transfer the mixture to an ice cream machine and churn. Alternatively, pour into a shallow container and freeze for two hours. Remove from the freezer and beat with electric beaters. Return to container and refreeze. Repeat two to three times. Transfer to a container and press remaining thyme sprigs into surface. Freeze overnight until firm. Remove the ice cream from freezer 20 minutes before serving. Scoop into waffle cones to serve.