3 cups strained yogurt like Fage’s Total or 3 cups plain whole-milk yogurt
3/4 cup sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar and, if using, vanilla. Stir until the sugar is completely dissolved and place in the refrigerator for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
For this recipe, however, I couldn’t resist tweaking a bit. I pared down the sugar to 1/2 cup, which was more than enough, I think. And I combined 2 cups of strained yogurt and 1 cup of plain whole-milk. I’m a huge fan of Ronnybrook Farm dairy products, so I try to use them as much as possible.