Yogurt Ice Cream

Ingredients

• 100 ml milk
• 150 ml whipping cream
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar
• 500 g yogurt

Instructions

1. 1.

   Pour the cream and milk into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and stir both the seeds and pod into the cream-milk mixture; bring to a boil.

2. 2.

   Beat the egg yolks with the sugar in a bowl until pale and thickened. Slowly pour the hot, no longer boiling milk into the yolk mixture in a thin stream while whisking, then return everything to the saucepan. Remove the vanilla bean pod and cook over low heat, stirring with a wooden spoon until the custard thickens—never let it boil.

3. 3.

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

4. 4.

   Pour the chilled custard into an ice cream maker and churn until set.

5. 5.

   (If no machine is available, pour into a shallow metal dish and freeze for about 5 hours, stirring vigorously during the first hour to prevent large crystals).

6. 6.

   Scoop the finished ice cream into bowls and serve immediately.