Ingredients:
500 g heavy cream
500 g homemade yogurt
7-8 egg yolks
180 g powdered sugar
1 vanilla bean
On a hot summer day, this ice cream will delight you and your little one.
Preparation:
Pour the heavy cream into a heavy saucepan and add the vanilla bean and its seeds. Heat until the first bubbles form. Whisk the egg yolks with the powdered sugar until the mixture thickens, about 6-8 minutes with a mixer. Gradually add a bit of the warm cream to the yolk mixture, stirring to combine. Then pour in the remaining cream (you can use 1 liter of cream total, or substitute half with yogurt) and mix thoroughly until smooth. Over low heat, bring the mixture to a thickened consistency without letting it boil, then remove it from the heat. Or add the yogurt to the cooled cream to preserve its delicate texture. Pour the mixture into a container, cool it, and place it in the freezer for 6-8 hours. Stir the ice cream vigorously with a wooden spoon every hour to keep the texture uniform. It pairs wonderfully with berries and other fruits.
