...and here i was, alternating between splurging on pinkberry & sticking whole containers of fage yoghurt in my freezer in an effort to save $. thanks, heidi! can't wait to try this with simple, maybe with kiwi slices. however, i'm tempted to play around with extract flavors (in place of the vanilla). has anyone else experimented similarly?

This recipe is simple and sounds delicious like the taste i bet.. But i don't have an ice-cream maker. so any other alternatives? Heidi: In India yogurt is staple diet food..:) you must be knowing. One of the methods we use is preparing yogurt in this earthen pots...which gives equally thick and tasty YO. Put a little sugar and back in fridge and then whip it...Guess its simple version of Fro -YO. :)

i make this very often... you could also add freshly ground cinnamon and a teeny pinch of saffron.. also tastes great with plain wheat crackers. : )

Heidi - this is awesome, thanks. Had my first taste of pink berry not too long ago - I forwarded the recipe who might have the accoutrements necessary to execute the recipe!

You can't use low fat to make the yogurt, but you could get away with 2% - that much I have done but I've never made into an ice cream. I have however, made this middle-eastern side dish called "lebanae" (leb-an-ay). It's great with some sprinkled mint, olive oil and pita bread. This ice cream looks very rich and I can only image how awesome it tastes!

drooling. drooling. must buy ice cream maker. and david's book.

I have easy access to Fage yogurt so this will be done immediately!

We just got rid of our seldom-used ice cream maker, but maybe I can come over for a scoop.

We love the David!

I wrap my ice crema maker in a plastic bag and that helps prevent the freezer burn. ;>

I'm working my way through David's book but haven't tried this yet. It is on my list...it is sooo hard to decide which one to make. It is a scrumptious book.

You're right yoghurt is much better than ice-cream. In Tuscany, there are many kiosks serving frozen yoghurt, usually they top it off with fresh seasonal fruit. And sometimes the frozen yoghurt is mixed up with blended fruits! Delcious!

finally! my friend and i love pinkberry but thought it was just too expensive and i have been searching all over for a good frozen yogurt recipe and here it is. i can't wait to try it this weekend!

My goodness, that's so simple ... it's ... it's ... irresistable! I'm going to finally have to get that Ice Cream maker my Michael has been waxing nostalgic about. And just in time for the 80 degree weather!

I'm constantly jamming bags of frozen endamame down inside of my ice cream maker insert or rescuing it from the top shelf of the cupboard where my husband stashed it (because who knows when you'll want to whip up a batch of ice cream--you have to be ready!). And yet I rarely make it because ice cream's a custard and you have to stir it over low heat for, like, you know, FOREVER. This recipe looks so easy and so elegantly simple, it might even rescue my ice cream maker from it's status as the least loved small appliance in my kitchen.

Ever tried making soy milk ice-cream? or an alternative to milk?

Am racing right down to put my cylinder in the freezer and tomorrow it's "Frozen Yogurt here I come!" So simple, who'd of thought!

Ever since Bloomingdale's in D.C. got rid of its 40 Carats restaurant in the 1980s, I've craved the frozen yogurt that's still popular in NY and Miami, and I assumed it could be recreated this way if only I wasn't too cheap to buy an ice cream maker. But you know... $50 for a Cuisinart is less than train fare to Manhattan. Thanks for the zetz :)

I think it would be fun to sprinkle edible spring flower petals like apple blossoms... a celebration of the season... http://www.foodsubs.com/Flowers.html

Wonder if you could use lowfat...