Ingredient!
1 cup whole milk
3/4 cup sugar, divided
3 large egg yolks
1 cup Greek-style yogurt whole milk
Pinch of salt
Preparation!
Combine 1 cup heavy whipping cream, 1 cup whole milk and 1/2 cup sugar in heavy medium saucepan. Bring the mixture to a simmer, stirring until sugar dissolves.
Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heat-resistant bowl until blended. Gradually add warm cream mixture to egg yolk mixture and whisk until blended. Adjust mixture to saucepan and stir over medium-high heat until custard thickens slightly and coat the back of spoon when finger is pulled transversely and instant thermometer inserted in mixing registers 170 ° Fahrenheit, approx. 3 minutes (do not boil).
Pour vanilla through the strainer set over medium bowl. Place bowl of vanilla in larger bowl filled halfway with ice and water. Whisk occasionally until the vanilla juice is almost cool to the touch, approx. 5 minutes. Remove bowl of vanilla from ice water. Whisk yogurt and knife salt in vanilla. Refrigerate dinnerware until well cooled.
Transfer vanilla to ice maker and process according to manufacturer’s instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice is firm.