So, after these successes with yogurt I am wondering: is it possible to make an egg custard like you would for ice cream batter and then culture it like you would to make yogurt? (davidlebovitz.com)
Another pro tip is to freeze the add - ins while the ice cream batter is chilling. (cookeatpaleo.com)
I use it for soups, dressings, vegan cream cheese, ice cream batter, etc.. (jessiskitchen.com)