3 cups plain Greek yogurt
1 cups sugar
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½ cup heavy whipping cream
1 vanilla bean
1 teaspoon vanilla extract
Put the yogurt, sugar and whipping cream into a large bowl.
With a sharp knife, split open the vanilla bean and scrape the small seeds into the bowl. (Reserve the skin for another use). Add vanilla extract and stir until well-combined. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Place yogurt mixture into an ice cream maker and freeze according to manufacturer's instructions.
Makes one pint.
Cook's note: If desired, stir in 2 cups mashed fresh berries when adding vanilla seeds.