Yogurt ice cream

Preparation

1. We place the butterfly on the blades. We pour the cream and program speed 4 without programming time, we watch through the nozzle and, when it is assembled, we stop the machine. We remove and reserve in the fridge.

2. We remove the butterfly from the blades and, without washing the glass, add the yolks and half of the sugar. We program 2 minutes, 70º, speed 4.

   We add the yogurt and program speed 1, without programming time. Let's go progressively increasing speed until reaching speed 6, to obtain a homogeneous mixture.

   We remove this mixture to a large bowl and let it cool for a few minutes in the refrigerator.

3. With the glass clean and dry, we put the butterfly on the blades. We add the whites together with the salt and vinegar. We program 5 minutes, 37º, speed 3 1/2. At the last minute we add the remaining sugar little by little through the jar.

4. We add the whites to the egg mixture, mixing with the spatula, in an enveloping way.

5. Add the whipped cream, mixing again in an enveloping way.

   We pour the mixture into a mold and put it in the freezer.

   Every half hour, we stir the mixture with a fork to prevent crystals from forming and to achieve a very creamy texture.

6. The ice cream should be in the freezer for a minimum of 6 hours. We will remove it from the freezer, about 10 or 15 minutes before serving.