Vanilla Yogurt Ice Cream

By littlefish

Ingredients

• 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

Preparation

Step 1

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.