3 egg yolks, 3 tablespoons sugar, 200 ml cream or fresh milk or light milk, 500 ml yogurt.

Edit this passage of yogurt ice cream-how to do it?

1, add sugar to the egg yolk until it is milky white (electric egg beater will save a lot of effort);

2. Pour the cream into the pot, and cook on low heat until the pot bubbles (don't boil), slowly pour in the egg yolk and mix well;

3. Pour it back into the pot and cook it on low heat until it becomes thick. Continue to stir and cook for about 15 minutes until the back of the wooden spoon can be stained with ice cream slurry.

4. After cooling, pour in yogurt and mix well;

5. Freeze for 40 minutes, take it out, loosen it with electric egg beater, and freeze again;

6. Repeat step 5 as necessary. You can pour chocolate sauce or your favorite jam when you eat.