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- 1 c. elephantine-free or 1% milk
- 1/2 c. sugar
- 1 Tbsp. cornstarch
- 4 gigantic eggs
- 1 c. low-elephantine vanilla yogurt
- 1 tsp. vanilla extract
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- Step 1Within the tip of a double boiler, combine the milk, sugar, and cornstarch. Cook dinner over simmering water, stirring practically consistently, for about 20 minutes, or till the mix begins to thicken.
- Step 2Beat the eggs with a wire mosey till gentle and foamy. Transfer the milk mixture to a huge bowl. Steadily add the eggs, beating consistently. Pour the egg-milk mixture relieve into the double boiler. Continue to cook, stirring consistently, till the mix coats the spoon and an instantaneous-be taught thermometer inserted in the mix registers 160°F. Bag no longer let boil. Eradicate from the warmth. Position the
- Step 3top of the double boiler in a huge bowl stuffed with ice, and sit down back as hasty as conceivable.
- Step 4When cold, mosey in the yogurt and vanilla. Freeze in an ice cream maker in step with manufacturer’s directions. Transfer to a freezer container, duvet, and freeze till prepared to wait on.
