Vanilla Yogurt Ice Cream

Ingredients:

500 g heavy cream
500 g homemade yogurt
7-8 egg yolks
180 g powdered sugar
1 vanilla bean

On a hot summer day, this ice cream will delight both you and your little one.

Preparation:
In a heavy saucepan, pour in the heavy cream and add the seeds and the vanilla bean. Heat until you see the first bubbles forming. Whisk the egg yolks with the powdered sugar until the mixture thickens, about 6-8 minutes with a mixer. Gradually add a bit of the warm cream to the yolk mixture, stirring to combine. Then, pour in the remaining cream (you can use 1 liter of cream total, or substitute half with yogurt) and mix thoroughly until smooth.
Over low heat, bring the mixture to a thickened consistency, being careful not to let it boil, then remove from heat. (Alternatively, you can add the yogurt to the already cooled cream to preserve its delicate texture.) Pour the mixture into a container, cool it down, and place it in the freezer for 6-8 hours. Stir the ice cream vigorously with a wooden spoon every hour to ensure a uniform texture. It pairs wonderfully with berries and fruits.