Let's start with making yogurt. I use a wonderful starter Orsik from the company Oursson. Milk heat to 32-35 degrees, pour into it the yeast and mix well.

Put in yogurt maker. To set the time for 8-10 hours. Upon completion of the program be sure to put the container of yogurt in the fridge for 2-3 hours. Now the yogurt is ready. Out of the ferment of Orsik I really liked the yoghurt, it turned out thick, tender and very tasty. The quality and density of the yogurt depends on the milk and cooking time. The fatter the milk the yogurt thicker. After 6 hours work drinking yoghurt, 8-10 thick, just spoon it is.

The photo products for making ice cream. Fructose can be replaced with sugar, you will need 100-150 grams. From lemons to squeeze the juice.

Avocado wash, peel, cut into small pieces.

With cucumber to do the same.

Fold in the bowl of a blender the cucumber, avocado, add fructose, vanilla sugar and lemon juice. Blend it all until smooth.

Add the yogurt and mix thoroughly using a blender.

Pour puree into a container or bowl with a lid and put into the freezer for 9-12 hours. Every 2.5-3 hours mix with a fork or blender.

Before serving, move the ice cream for 20-30 minutes in the refrigerator, that it would become more pliable. Formed into ball and garnish as desired with mint.