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Line a strainer or sieve with a clean fabric cloth and place on top of a bowl. Pour the yogurt into the cloth and leave to strain in the fridge overnight.
Add sugar and water to a small pan and bring to a gentle simmer over a medium heat. Swirl the pan to help dissolve and caramelize the mixture before adding the butter.
Remove from the heat once the mixture is a dark amber colour, add salt and whisk in cream. Pour into a container and set aside to cool.
In a large bowl, whisk strained yogurt with ¾ of the caramel sauce. Pour yogurt into a loaf tin, cover tightly and freeze for at least 4 hours.
Before serving, allow to sit at room temperature for 5 minutes to soften slightly.
Scoop into a bowl or cone, drizzle with reserved caramel and serve immediately.
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