Ingredient!
1 cup of whole milk
Three-headed sugar, divided
3 large egg yolks
1 cup of whole milk in Greek style
Pinch of salt
Preparation!
Combine 1 cup of heavy whipped cream, 1 cup of whole milk and 1/2 cup of sugar in a heavy, medium-sized pan. Bring the mixture to the boil and stir until the sugar has dissolved.
Beat 3 large egg yolks and the remaining 1/4 cup of sugar in a large heat-resistant bowl until well mixed. Gradually add the warm cream mixture to the yolk mixture and beat until blended. Return the mixture to the pan and stir in the medium heat until the custard is slightly thicker and covers the back of the spoon when the finger is crossed and the thermometer is placed directly in the 170 ° Fahrenheit mixture registers, about 3 minutes (not Cook).
Pour the custard through the sieve set into a medium-sized bowl. Place the bowl with the pastry cream in a larger bowl that is half filled with ice and water. Beat occasionally until custard is almost cold to the touch, about 5 minutes. Remove the bowl with the custard from ice water. Beat yogurt and pinch of salt in pastry cream. Cool the custard until it is well cooled.
Transfer the custard to the ice machine and process it according to the manufacturer’s instructions. Transfer yogurt ice cream to freezer compartment. Cover and freeze until the ice is firm.