|1 pack||Plain gelatin|
|2½ cup||Plain yogurt|
In saucepan, soften gelatin in milk. Heat milk and add sugar. Stir until smooth. Cool. Blend in yogurt and vanilla. Beat smooth. Chill and stir freeze.
Makes about 1 quart.
Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.
From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow, Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
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