Froyo

Lots of frozen yogurt places use a variety of artificial ingredients in their products, so you think you're getting something really healthy but maybe not so much. The best way to be sure what you're getting is to make it yourself, if you have an ice cream maker. This recipe uses nothing but yogurt, sugar, and salt. I added the seeds from a vanilla bean I scraped to flavor it, but you can substitute vanilla extract or leave the vanilla out entirely. You can also use other flavorings, as in the linked recipes below. This has a much stronger yogurt (tangy) flavor than the smoothed-out stuff you buy in froyo shops, but I think it tastes more natural, and like it better, that way.

Homemade Frozen Yogurt

Adapted from Serious Eats 

There are lots of variations on this recipe. Here are six more from Serious Eats (including one made with white wine), a lemon frozen yogurt from David Lebovitz, and a Nutella frozen yogurt from Food52.

1 vanilla bean (optional)
1 one-quart container (32 ounces, ~3¾ cups) plain whole milk yogurt (I use Trader Joe's European Style Organic Plain Whole Milk Yogurt)
1 cup (7 ounces) sugar
¼ teaspoon kosher salt

    1. If you're using a vanilla bean, scrape out the seeds.
    2. In a medium bowl, whisk everything together (including the vanilla bean seeds) until the sugar has completely dissolved. You can do this in a blender if you prefer.
    3 Refrigerate until the mixture registers no more than 45 degrees on an instant-read thermometer.
    4. Churn the mixture in an ice cream maker according to the manufacturer's instructions. Scoop and eat immediately like soft serve, or transfer to an airtight container and chill in the freezer for at least 4 before serving. Makes 1 quart.