Mascarpone softens the sweetness of condensed milk, goat yogurt adds tang and honey and toasted almonds finish it with crunchOrly Paley-Bronstein| Related TopicsFor the ice cream:250 grams mascarpone, about 9 ounces200 grams sweetened condensed milk, about 7 ounces or 1/2 can400 grams goat yogurt, about 14 ounces or 1 2/3 cups1 teaspoon vanilla paste1 View gallery Mascarpone yogurt ice cream (Photo: Shani Brill)For serving:HoneyToasted sliced almondsDried rose petals, optionalIn the bowl of a stand mixer fitted with the whisk attachment, beat the yogurt, mascarpone, condensed milk and vanilla paste for 3 minutes, until smooth and creamy.Pour the mixture into a container, preferably metal. Cover with plastic wrap and freeze for 3 to 4 hours, until fully set.Scoop two to three balls of ice cream into each serving bowl. Drizzle with honey, sprinkle with toasted almonds and serve.Variation: For fruit-flavored ice cream, add 200 grams, or about 7 ounces, of frozen fruit to the mixture.Comments