Ingredients
Makes about 4 cups
Special Equipment
Step 1
Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves. Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended. Return mixture to saucepan and stir over mediumlow heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
Step 2
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. DO AHEAD:Can be made 3 days ahead. Keep frozen.
Step 3
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Leave a Review
Reviews (10)
Back to TopWhere is the thickened cream in the ingredient list? Once again sloppy work from this site.
Billy McMahon
Melbourne Vic
3/7/2022
I found this recipe quite sweet, even after adding an extra cup of yogurt. And, I'm not sure the cream is necessary, though I could be wrong. I'd probably try to make it with just milk next time.
gotbidnezz
Cleveland, Ohio
6/28/2012
I make agave sweetened, greek yogurt ice cream in a high speed blender at consultations4health.blogspot It only has 3 ingredients!
SHarasymchuk
Victoria,BC
6/6/2012
This tastes more like cheesecake than yogurt. It is plenty rich with non-fat yogurt. However, the extra fat might make it stay softer in the freezer? I leave mine out at room temperature to soften for a couple minutes before serving. I am a big fan of cheesecakes, so I probably won't be making this again. cswalsh2002: Did you add the 1 cup heavy whipping cream?
lisachow
Bay Area, CA
6/6/2010
I don't make ice cream often, but that may change. This is a wonderfully tangy, but sweet, ice cream with a lovely texture. It was a perfect foil to the buttermilk cake with pear compote. I realized once I began making this that I had 2%, not whole, yogurt and that it was a 7 ounce container rather than a full 8 ounces. We didn't notice any missing richness. One word of warning: this recipe, along with the cake, entails several steps so be sure to plan ahead.
Anonymous
Berkeley
11/8/2009
I have made this twice and love the taste. The only problem I have with it is that it's way too hard. I have to leave it out for at least 10 minutes before I can even serve it. Does anyone have any suggestions?
cswalsh2002
Victor, NY
9/7/2009
This was absolutely devine. I served it with the raspberry buttermilk cake from the 6/09 issue of Gourmet. Huge hit with family and friends!
JWalker5
SoCal
9/6/2009
I am just about to make this and wanted to check the reviews. The online recipe omits an ingredient that was in the print version in the magazine-- i cup heavy whipping cream! I can only imagine that it will make all the better.
jfishma
8/30/2009
OMG I just made this to take to a friend who loves greek yogurt and jas a weakness for ice cream who is just home from major surgery... I'm doing all I can not to polish it all off myself before tomorrow! Don't change a thing...it's simply wonderful!
Anonymous
anaheim, ca
8/20/2009
Fantastic. Not too sweet and perfect texture. Needs at least 2-3 pinches of kosher salt added at the end though, taste between each pinch to be on the safe side.
melbalisa
8/16/2009
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