Although David recommends whole-milk French or Greek yogurt, I used a low fat Greek yogurt with no troubles. The frozen yogurt is great on its own, but I think it would also be really tasty with some shortbread cookies.
Strawberry Frozen Yogurt (adapted from David Lebovitz)
Makes 1 pint
8 ounces strawberries, rinsed, hulled, and sliced
1/3 cup sugar
1 tsp vodka (I used grapefruit vodka as it's what I had on hand)
1/2 cup plain Greek yogurt
1/2 tsp freshly squeezed lemon juice
1. Put the strawberries in a bowl with sugar and vodka and gently stir to combine. Cover with plastic wrap and let sit for about 2 hours at room temperature. Stir the mixture every 30 minutes or so.
2. Pour the strawberry mixture into a food processor. Add the yogurt and lemon juice and pulse until smooth.
3. Pour the ice cream mixture into a 2-cup measuring cup, cover with plastic wrap, and chill in the refrigerator for at least 1 hour. Freeze in your ice cream maker.