If you’re using raw dairy products to make your frozen yogurt, mix the cream and the kefir or frozen yogurt together and allow it to sit at room temperature for 24-48 hours. This will allow the cream to ferment, lowering the lactose content and giving it that delightfully tangy flavor. ***Note, if you are using pasteurized dairy, you should skip this step as pasteurized dairy will turn rancid at room temperature for that period of time***
If your ice cream maker has a churn only function, add the egg yolks to the machine and turn on the “churn only” option. Otherwise, gently mix egg yolks with a whisk or fork. This is an important step or you will end up with large chunks of egg yolk in your ice cream.
Add cream and kefir or yogurt mixture, vanilla, honey, and salt and mix until combined.
Place the mixture in your ice cream maker and turn it on. Churn until thick and creamy.
Notes
***Note, if you are using pasteurized dairy, you should skip this step as pasteurized dairy will turn rancid at room temperature for that period of time***See recipe above for frozen yogurt recipe without an ice cream making machine.