6 Serves
372 Mins
In a saucepan, combine the milk and heavy cream, heating over medium heat until it just begins to simmer.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
215 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
459 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
116 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
0 g / 28 gSugar
21 g / 50 gSaturated Fat
17 g / 20 gCholesterol
822 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by gradually whisking in the hot milk and cream, then return the entire mixture to the saucepan and cook over low heat until it coats the back of a spoon.
Remove from heat, stir in the Greek yogurt, and chill the custard base in the refrigerator for at least 2 hours.
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
21
g25
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