(You'll need a chemical scale for this recipe, accurate to the 10ths of grams)
306 g 6% milk fat yogurt
230 g cream cheese
80 g honey
154 g water
1 vanilla bean, scraped
pinch kosher salt
11.55 g methylcellulose
In a blender, puree together yogurt, cream cheese, honey, vanilla seeds and salt, just until mixture comes together (do not aerate). Meanwhile, bring water to a boil and immediately whisk in methylcellulose. Add to first mixture and puree until just emulsified. Chill.
To make ice cream, bring a pot of water to a boil. Turn off heat. Using an ice cream scoop, scoop up ice cream base, wiping off edges of utensil. Immerse ice cream scoop in hot water. When ice cream sets, gently displace it into the water, allowing to poach for about one minute (depending on size of scoop). Reheat water and repeat with remaining mixture.
Once set, drain ice cream briefly on a paper towel. Allow to cool somewhat before serving (ice cream will soften and "melt" as it cools and tempers).
Where to find it: For methylcellulose and other weird and wonderful culinary chemicals and ideas, visit www.dcduby.com. For an accurate scale, check out the "mini digital scale" at Source Electronics.