Robert Wemischner

Yogurt ice cream

Preparation info
  • Yield: Approximately 30 ounces ,

    12

    servings, 2½ ounces each
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
8

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