Vanilla Yogurt Ice Cream
Serving Size / Yield
- 1 egg
- 6 Tbs. sugar
- 1/4 C. light corn syrup
- 3/4 C. heavy cream
- 3/4 C. Non-Fat Plain Voskos Greek yogurt
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. salt
Place all the ingredients in a medium-sized bowl and mix thoroughly.
Refrigerate 2 hours or until well chilled.
Freeze in a 1-quart or larger hand-crack or electric ice cream freezer, following the manufacturer’s directions.
Recipe courtesy of Voskos Greek Yogurt.