Yogurt ice cream

Overview

What I make the most at home is yogurt, which I make all year round. There is homemade yogurt in the refrigerator almost every day. When making ice cream in the summer, my favorite is this relatively original yogurt ice cream. Although the taste is relatively monotonous, the pure milky fragrance is still endless aftertaste!

Tags

• dessert
• corn starch
• egg yolk
• sugar
• whipping cream
• yogurt
• milk

Ingredients

Steps

1. 1 Add sugar to milk and bring to boil. Remove from heat

   

2. 2 Add a few drops of white vinegar to the egg yolk to remove the smell, preferably lemon juice. I forgot to buy it, so I used a few drops of white vinegar

   

3. 3 Beat the egg yolks and pour into the boiled milk, stirring as you pour

   

4. 4 Stir the egg milk, reheat over low heat, and cook until almost boiling, but do not boil and then remove from the heat, let cool and set aside. Don't boil it, otherwise it will turn into egg drop soup.

   

5. 5 Beat the light cream until it is distributed.

   

6. 6 First put the yogurt into the egg milk and mix well

   

7. 7 Then put the whipped cream into

   

8. 8 Mix evenly using the cutting and stirring method, then place in the refrigerator and refrigerate for about an hour. This way you can make ice cream faster with an ice cream machine

   

9. 9 Place the ice cream bucket in the freezer of the refrigerator 24 hours in advance and freeze it at -18 degrees. Pour the ice cream liquid into it immediately after taking it out, and stir for 20-30 minutes after opening. Stir until it becomes smoothie, and the ice cream machine feels like it won't stir

   

10. 10 Just put the uneaten food in a crisper box and freeze it