Graham Kerr's Vanilla Yogurt Ice
Adapted from the television series "Graham Kerr's Kitchen."
Sugar is one of the ingredients that keeps
frozen confections soft--the higher the sugar content, the
softer the confection. When he was creating his yogurt ice,
Kerr kept reducing the sugar until he had used the minimum
amount necessary to keep the confection "scoopable." However,
- 1 cup 2% milk
Combine milk, sugar and vanilla bean in a small saucepan.
Bring to a simmer and cook for 10 minutes, stirring
occasionally. Remove from heat.
Remove the vanilla bean and split in half.
Using a paring knife, scrape the seeds
from the insides of the halves and
add to the warm milk.
In a large bowl combine the milk mixture and the yogurt.
Transfer to an ice cream maker and process according to
the manufacturer's directions. Store the ice in the
refrigerator for 2 to 3 hours before serving.