French Vanilla Frozen Yogurt With Cherry Sauce
|Milk||250 Milliliter (1 Cup)|
|Granulated sugar||125 Milliliter (1/2 Cup)|
|Plain yogurt||250 Milliliter|
|Vanilla||7 Milliliter (1-1/2 Teaspoon)|
In small heavy saucepan, stir milk with sugar; heat just until bubbles appear around edge of pan.
Gradually whisk into egg yolks; return egg yolk mixture to saucepan.
Cook over medium heat, stirring constantly, for 3 to 5 minutes or just until steaming and thickened enough to coat spoon.
Do not boil.
Immediately remove from heat; strain through fine sieve into clean bowl.
Stir in yogurt and vanilla.
Freeze in ice-cream maker following manufacturer's instructions.
Spoon into serving fishes and top with warm Cherry Sauce.