So tonight was my first successful outing with the countertop Cuisinart ice cream maker. Here is what we had.
Vanilla Frozen Yogurt
1 quart half and half
3 egg yolks, lightly beaten in a medium bowl
1/2 c granulated sugar
1-2 c full fat plain yogurt (try Mountain High)
1 tsp real vanilla
Heat sugar and 1 c of the half and half over medium heat, stirring constantly, until it begins to bubble. Pour half slowly into the eggs and stir to avoid curdling. Return to pan and heat until beginning to bubble again. Remove from heat. Stir in remaining half and half, vanilla, and enough yogurt to make 6 c. Refrigerate until thoroughly chilled. Overnight is great.
Freeze according to manufacturer directions. For the Cuisinart machine, you pour the mixture into the already-frozen bowl and run the machine for 30 minutes. It just hums nicely on your countertop and at the end of it all you have a delicious, tangy soft-serve.
I will not tell you exactly how many servings I have had tonight. But it's fewer than 5 ... so far.
My co-worker, who is sort of an Asian Martha Stewart, made me a gorgeous apple-nut tart as condolences about the baby. So I might have to have some more frozen yogurt to go with that.