Buttermilk Custard Vanilla Frozen Yogurt

1. 1

   Put milk, buttermilk powder, honey and vanilla beans including the whole shell in a small saucepan, heat over medium until just beginning to steam (dont let boil), stirring often and watch carefully.

2. 2

   Meanwhile, whisk the egg yolks with the 1/4 cup sugar until the colour turns into pale yellow.

3. 3

   Slowly add 1/2 cup of the milk mixture to the egg yolks, whisking continuously to prevent curdling, and now you can turn the heat to low.

4. 4

   Pour the egg and milk mixture slowly back into the hot milk on the stove, whisking continuously.

5. 5

   Cook the custard over medium heat, stirring often, until it coats the back of a spoon.

6. 6

   It takes about 2o to 25 minutes, or even longer, watch carefully.

7. 7

   Remove from heat and pour into a non-reactive bowl, cool to room temperature.

8. 8

   Stir in the yogurt, and vodka, then cover and chill overnight.

9. 9

   Churn in an ice cream maker according to the manufacturer s directions, store in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.