| I1: | 🌟 | 1.5 cup Greek yogurt (9g fat per 3/4 cup) |
|---|---|---|
| I2: | 🥛 | 1.25 cup cream |
| I3: | 💧 | water to 3 cups |
| I4: | 🍬 | 240g sugar |
| I5: | 🥚 | 6 egg yolks |
| I6: | 🧂 | 1/4 tsp salt |
| Step 1: | Mix |
|---|---|
| ↖ | I1: 🌟 1.5 cup Greek yogurt (9g fat per 3/4 cup) |
| ↖ | I2: 🥛 1.25 cup cream |
| ↖ | I3: 💧 water to 3 cups |
| ↖ | I4: 🍬 240g sugar |
| ↖ | I5: 🥚 6 egg yolks |
| ↖ | I6: 🧂 1/4 tsp salt |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Good! Request for more tang in the yogurt ice cream if this is paired with Mango for mango lassi. Can use Indian Yogurt. Could also try butter milk. Generally, the goal is to get fat to 120g and then add the rest of the ingredients: liquid to 3 cups, 6 egg yolks, sugar. Consider lowering sugar to match sugar added from yogurt.
## Variant 1 (4/23/26) I1: 1.5 cup Greek yogurt (9g fat per 3/4 cup) I2: 1.25 cup cream I3: water to 3 cups I4: 240g sugar I5: 6 egg yolks I6: 1/4 tsp salt I(1-6) O1: Mix O2: Sous vide at 175F for an hour O3: Churn ### Result Good! Request for more tang in the yogurt ice cream if this is paired with Mango for mango lassi. Can use Indian Yogurt. Could also try butter milk. Generally, the goal is to get fat to 120g and then add the rest of the ingredients: liquid to 3 cups, 6 egg yolks, sugar. Consider lowering sugar to match sugar added from yogurt.