Buttermilk Custard Vanilla Frozen Yogurt
A rich vanilla frozen yogurt. The rich custard taste and mouth feel come from the egg yolks with a smooth vanilla flavor from the vanilla bean.
Yield
6 servingsPrep
5 minCook
50 minReady
14 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk, low-fat
or skim milk |
|
| 3 | tablespoons |
buttermilk, powdered
|
|
| 2 | tablespoons |
honey
or more to taste |
|
| 1 | each |
vanilla bean
split into half, and scape out all the beans inside |
*
|
| 4 | large |
egg yolks
|
|
| ¼ | cup |
sugar
or sugar replacement |
|
| 3 | cups |
vanilla yogurt
low-fat |
|
| 2 | tablespoons |
vodka
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk, low-fat
or skim milk |
|
| 45 | ml |
buttermilk, powdered
|
|
| 3E+1 | ml |
honey
or more to taste |
|
| 1 | each |
vanilla bean
split into half, and scape out all the beans inside |
*
|
| 4 | large |
egg yolks
|
|
| 59 | ml |
sugar
or sugar replacement |
|
| 7.1E+2 | ml |
vanilla yogurt
low-fat |
|
| 3E+1 | ml |
vodka
|
Directions
Put milk, buttermilk powder, honey and vanilla beans including the whole shell in a small saucepan, heat over medium until just beginning to steam (don’t let boil), stirring often and watch carefully.
Meanwhile, whisk the egg yolks with the ¼ cup sugar until the colour turns into pale yellow.
Slowly add ½ cup of the milk mixture to the egg yolks, whisking continuously to prevent curdling, and now you can turn the heat to low.
Pour the egg and milk mixture slowly back into the hot milk on the stove, whisking continuously.
Cook the custard over medium heat, stirring often, until it coats the back of a spoon. It takes about 2o to 25 minutes, or even longer, watch carefully.
Remove from heat and pour into a non-reactive bowl, cool to room temperature.
Stir in the yogurt, and vodka, then cover and chill overnight.
Churn in an ice cream maker according to the manufacturer’ s directions, store in the freezer.
