Ingredient

• 1/4 cup cold water
• 1 teaspoon unflavored gelatin
• 1/4 cup whole milk, warm
• 1 vanilla bean pod
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 3 cups plain whole-milk strained (Greek-style) yogurt

Direction

1. Place water in a small bowl, and sprinkle with gelatin; set aside for 1 minute. While gelatin blooms, warm milk in a small microwaveable bowl on HIGH for 1 minute. Add milk to gelatin mixture, stirring until gelatin is dissolved, about 5 minutes. Set aside.
2. Cut vanilla bean in half lengthwise, and scrape out seeds. Transfer seeds to a large bowl; reserve pod for another use (see Tip). Add condensed milk, vanilla, salt, and gelatin mixture to vanilla seeds in large bowl, stirring until well combined. Vigorously whisk in yogurt, about 1/2 cup at a time, whisking until light and fluffy, about 5 minutes.
3. Pour mixture into a 9- x 5-inch loaf pan; lightly press a piece of plastic wrap directly over surface. Freeze until just firm, at least 4 hours or up to 1 week. Remove from freezer 5 minutes before serving.