How to make
Beat the yolks with the sugar, pour the cream over them, put the cracked vanilla pod and heat over low heat for 5 minutes, without allowing the temperature to exceed 180°F (80 degrees). Stir almost constantly.
Leave it to cool to 120°F (50 degrees) for about 15 minutes and if it is very warm, it may take a little longer.
Remove the vanilla pod by scraping the seeds and add them in the ice cream mixture.
Add the creamy yogurt and lime juice.
Stir, until a perfectly homogeneous mixture is obtained.
Put the mixture in an ice cream machine, if you have one. You can also fill a simple tub or container that closes well. In this case, either stir often during the freezing process, or after the ice cream is ready and has hardened, grind it in a blender to break up any crystals, which have formed and it will become perfectly creamy.
The time it takes to harden and freeze depends on the temperature of your freezer, but, usually, it is best to leave the yogurt ice cream overnight.
This creamy ice cream will not harden much even if you leave it for days in the freezer - it is soft.
Very fresh and delicious vanilla yogurt ice cream!
Enjoy!
