To pre-empt your questions: Don’t substitute non-fat yogurt or slash the sugar (or it won't be as scoopable, and don’t say I didn’t warn you). Yes, you can use Greek yogurt, but you might want to cut it with a little liquid to keep it from being too creamy, like in <a href="http://www.seriouseats.com/recipes/2011/09/white-wine-frozen-yogurt-recipe-frozen-greek-yogurt.html><strong>this white wine version</strong></a>. Yes, you can play around with different sweeteners and mix-ins and infusions (<a href="http://www.seriouseats.com/2014/06/how-to-make-what-is-best-frozen-yogurt.html><strong>Max's tips are here</strong></a>). If you don’t have an ice cream maker, do the things that people tell you to do. But also, did you know <a href="https://www.amazon.com/Conair-Cuisinart-ICE-21-Frozen-Yogurt-Ice/dp/B003KYSLMW/?tag=food52-20"><strong>they cost approximately $50</strong></a> and will do the stirring for you? Recipe adapted from <a href="http://www.seriouseats.com/recipes/2014/06/best-easiest-frozen-yogurt-recipe.html"<strong>Ethan Frisch and Serious Eats</strong></a> (June, 2014).

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