Step 1

Whisk together vigorously the yogurt, cream, sugar, and vanilla extract (if using). Stir until the sugar is completely dissolved (test by rubbing slightly with your fingers to see if it is gritty, then taste).

Step 2

Freeze the yogurt mixture in an ice cream maker, according to the manufacturer’s instructions. Or, you can freeze it in silicon ice cube-sized trays for 3 hours, then pop out the cubes and blend in a food processor until smooth, adding a splash of cream if necessary to get it to blend (if you freeze overnight, allow the cubes to sit at room temperature for about 20 minutes to soften). This should have a soft serve consistency. Top with toppings and serve.**

Step 3

Optional: For a scoopable consistency, freeze 2 to 3 hours, depending on your ice cream maker, to harden to a scoopable consistency.

Step 4

Leftover storage: Homemade frozen yogurt is best eaten when freshly made. Leftovers store up to 1 week frozen. The texture becomes very icy and hard when frozen overnight, so allow it to thaw on the counter for at least 30 minutes before scooping. After thawing, consider running it through a food processor to allow it to come to a more uniform texture before serving.