Frozen Yogurt with a Few Variations

Makes about 1 quart.

3 cups strained or Greek yogurt (see below)
3/4 cup sugar
1 tsp. vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Try adding your favorite flavors to this: pureed kiwi, honey, lavender blossoms, rose water, cardamom, olive oil, cinnamon and clove, lemon zest, Nutella, you get the picture.

Recipe from David Lebovitz's book "A Perfect Scoop".