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Yogurt Ice Cream Recipe
Custard Style
with eggs
This yogurt ice cream recipe is so smooth and tasty that many people prefer it over the traditional ice cream.
Makes 1 1/2 quarts of ice cream.
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
1
cup
whole milk
1
cup
heavy whipping cream
¾
cup
sugar
divided
3
egg yolks
3
cups
whole milk Greek yogurt
pinch
salt
Instructions
If you don't have an ice cream maker, click here.
Combine heavy whipping cream, whole milk, and 1/2 cup sugar in medium saucepan.
Bring mixture to a simmer, stirring until sugar dissolves.
Whisk egg yolks and 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended.
Return mixture to saucepan and stir over medium low heat until custard thickens slightly and coats back of spoon.
Pour mixture through strainer into a bowl. Place bowl with custard in larger bowl filled halfway with ice and water.
Whisk occasionally for about 5 minutes.
Remove bowl from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate mixture until chilled, about 3 hours.
Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm.
Keyword
easy, homemade ice cream, philadelphia, yogurt