Heat the cream and sugar until the sugar has dissolved.
Immediately remove from heat and allow to cool while stirring. Then stir in yogurt and cognac or liqueur.
Either off into the ice cream maker or in a sealed bowl in the freezer. To get the ice cream very fine, stir vigorously every 60 minutes for about 5-7 hours so that the ice crystals are evenly distributed and do not become too large. Tip: If you prefer it tart, use less sugar.
