Active cultures will go dormant when frozen, and revive when thawed. High temperatures will kill the bacteria, however, so always add yogurt at the end of cooking. Adapted from a recipe for the Donvier ice cream freezer. Makes 1 quart.
Gut benefit: Use yogurt labeled “contains live and active clutures” and most of the beneficial bacteria should survive freezing.
Ingredients
2 cups whole milk
1/3 cup sugar (or sweetener of your choice)
4 egg yolks
1 1/2 teaspoon vanilla extract
2 cups vanilla yogurt
Directions
In a small heavy saucepan, stir milk with sugar, heat just until bubbles appear around edge of pan. Gradually whisk into egg yolks, return egg yolk mixture to saucepan. Cook over medium heat, stirring constantly, for 3-5 minutes or just until steaming and thickened enough to coat spoon. Immediately remove from heat, strain into a bowl. Stir in yogurt and vanilla. Chill thoroughly.
