Yogurt Ice Cream

I've adapted my basic Ice cream recipe to combine yogurt and cream for the perfect high protein creamy treat.  This will make 2 quarts of homemade goodness.

Yogurt Ice Cream

3 c. plain Greek yogurt (I use my homemade strained yogurt)

1 c. heavy cream

3/4 c. sugar or 1/2 c. raw honey

1 T. vanilla

1/4 t. salt

Stir together to dissolve the sugar.  Cover and refrigerate for 1 hour.  

Churn in chilled ice cream bowl attached to kitchenaid mixer.  Be sure and start the mixer in the STIR speed before adding the chilled yogurt mixture.  Churn for 20 to 25 minutes.  If adding fruit or other mix ins add them the last 5 minutes of churning.  Enjoy immediately or chill for 3 to 4 hours for a firmer scoopable consistency.  

Note: Plain unstrained yogurt. contains too much water and will result in an icy dessert. Using full-fat Greek yogurt combined with heavy cream gives the fats needed for a creamy texture.  The use of  Greek yogurt adds considerable protein, 15 to 20 grams per serving, along with some great probiotics.