Berry Yogurt Ice Cream

Ingredients

• 100 ml milk
• 150 ml whipping cream
• 1 vanilla pod
• 7 egg yolks
• 200 g sugar
• 500 g yogurt
• 400 g raspberries (for garnish)
• 4 sprigs Mint

Instructions

1. 1.

   Add cream and milk to a pot. Split the vanilla pod lengthwise, scrape out the seeds and stir them with the pod into the cream-milk mixture and bring to a boil.

2. 2.

   Whisk egg yolks with sugar in a bowl until pale and thick. Slowly pour the hot, no longer boiling milk in a thin stream into the yolk mixture, then return everything to the pot, remove the vanilla pod and stir over low heat with a wooden spoon until the custard begins to thicken; it must never boil.

3. 3.

   Let the custard cool over ice water while stirring occasionally, then fold in the yogurt.

4. 4.

   Pour the cold custard into an ice cream maker and churn to finish. (If no machine, pour into a shallow metal bowl and freeze, stirring vigorously during the first hour to prevent large crystals).

5. 5.

   Serve the ice cream on dessert bowls topped with fresh raspberries.

6. 6.

   Garnish immediately with mint sprigs and serve.