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Robert Wemischner
Yogurt ice cream
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Preparation info
Yield: Approximately 30 ounces ,
12
servings, 2½ ounces each
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
8
Americas
United States
Dinner
Dessert
ice cream
Gluten-free
Breakfast
Vegetarian
Method
In a medium-sized heavy saucepan, heat milk with Meyer lemon peel and vanilla bean.
Bring to a boil and then simmer for 5 minutes.
Remove from heat, and allow mixture to infuse, covered, for 15 minutes.
Pass through a sieve, discarding peel and reserving vanilla bean for another use.
Return infused milk to a medium-sized heavy saucep