Jon and I made two batches of ice cream this weekend! Both were great. The first one was Jon's choice, lemon ice cream. It turned out really well, but the second one, a yogurt ice cream recipe from last September's Bon Appetit, took the cake. It also keeps a really great texture even after being frozen, something some homemade ice creams, like our lemon one, don't do as well. I would post the lemon ice cream recipe, but I'm going to hold off in case we refine it. The yogurt ice cream needs no refinement, although Jon thinks it would be better with another flavor, maybe lemon or blueberry, in it. I say he's crazy. It is rich, sweet, and slightly sour.
Yogurt ice cream
The Bon Appetit recipe calls for Greek yogurt. I used my own homemade yogurt and drained it until it was about 2/3 of its original volume.
1 cup whole milk
1 cup heavy cream
3/4 cup sugar, divided
3 egg yolks
1 cup thick yogurt
Combine milk, cream, and 1/2 cup sugar in a medium saucepan. In a heatproof bowl of volume at least a quart, combine egg yolks and remaining 1/4 cup sugar.
Over medium heat, stir milk and cream mixture until all sugar has dissolved. Slowly pour milk mixture into egg yolk mixture, whisking to combine. When all the milk has been stirred in, pour entire mixture back into saucepan.
Over medium heat, stir constantly until mixture reaches 170 degrees or coats the back of a spoon. Remove from heat, pour into bowl, and allow to come almost to room temperature. Stir in yogurt.
Chill until chilled, then freeze in an ice cream maker according to manufacturer's directions.