Easy Homemade Vanilla Ice Cream with Yogurt
This is not your normal ice cream recipe as we like to make things a little healthier around here. By cutting down on the heavy cream and adding in nonfat Greek plain yogurt, this ice cream recipe is a tiny bit better for you than most recipes. The texture of this ice cream is closer to frozen yogurt as it has that natural grainy feel. For us, it is the perfect recipe as we love that tangy and creamy, sweet and sour flavor.
As long as you have an ice cream maker, this is a super simple recipe and can be made a day ahead or in a pinch if you all of a sudden get a craving for ice cream!
(1) 1/2 pint heavy cream
1 1/2 cups whole milk
(1) 6oz container nonfat Greek plain yogurt
3/4 cup sugar
1 vanilla bean
1/8 teaspoon salt
2 cups heavy cream
In a medium saucepan combine all of the ingredients. You can use vanilla extract or the vanilla bean. If you are using the vanilla bean, cut in half lengthwise and scrape out the seeds and then put all of the vanilla (including the bean) into the cream mixture for extra flavoring.
Using a spatula or whisk mix ingredients and slowly heat the mixture over medium heat and continue to stir until it is slightly bubbly and the sugar is dissolved.
Cool the cream mixture completely. You can do this by placing the saucepan over a bowl of ice and stirring until cool and then putting the cream mixture into the freezer until it is very cold (but not frozen or icy).
Poor the cream mixture through a sieve (to strain out the vanilla bean and any lumps that might have formed) and into an ice cream maker. The mixture might be grainy or seem like it has separated – that is okay – it is just how frozen yogurt reacts once heated and cooled. Pushing the cream mixture through the sieve helps smooth everything out and once it goes into the ice cream maker it will mix together fine.
Churn your ice cream according to the manufacturer’s directions.
Once done, you can eat right away or freeze for a few hours (or a day) to have firmer ice cream.
If you are going to let it freeze for a bit, remove the ice cream from the churn and spread out in a container and then cover and put into the freezer.
We love to eat this ice cream/frozen yogurt with a drizzle of raw honey over top. The honey is the perfect addition to this slightly tart yet creamy recipe!
This blog post was shared at: From the Farm Blog Hop