How to make it

  • Heat milk, buttermilk powder and honey in a small saucepan until just beginning to steam (don’t let boil), stirring often.
  • Meanwhile, whisk the egg yolks with the remaining sugar until pale yellow.
  • Slowly add a ladle of the milk mixture to the egg yolks, whisking continuously to prevent curdling.
  • Pour egg/milk mixture slowly back into the hot milk on the stove, whisking continuously.
  • Cook the custard over low heat, stirring often, until it coats the back of a spoon.
  • Remove from heat and pour into a non-reactive bowl, cool to room temperature.
  • Stir in the yogurt, vanilla and vodka, then cover and chill overnight.
  • Churn in an ice cream maker according to the manufacturer’ s directions, store in freezer.

Reviews & Comments 1

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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 179.6
    Total Fat: 3.8 g
    Cholesterol: 142.5 mg
    Sodium: 92.1 mg
    Total Carbs: 28.2 g
    Dietary Fiber: 0.0 g
    Protein: 7.3 g
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