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1. Combine cream, milk, and 100g sugar in pan, simmer until sugar dissolves.
2. Whisk yolks and 60g sugar together
3. Add hot cream mix to yolks, whisk to combine
4. Return to pan and heat to thicken to coating consistency, stirring continuously
5. Strain custard, cool, whisking occasionally
6. Whisk yoghurt and salt into custard. Chill
7. Transfer to ice cream machine and churn
8. Alternatively freeze in a metal container, whisking every hour to keep ice crystals small