Chill everything: Cold base means faster churning and smaller ice crystals. Chill the mixing bowl and the yogurt.
Check sweetness: Cold dulls sweetness. The base should taste slightly sweeter than you want the final scoop.
Whisk the base: In a large bowl, whisk Greek yogurt, cream, honey or maple, sugar, corn syrup or vodka, vanilla, and salt until smooth and glossy. No lumps.
Chill the mixture: Cover and refrigerate for at least 2 hours, or up to overnight, until very cold.
Churn: Pour into your pre-frozen ice cream maker and churn until thick and soft-serve consistency, about 15–25 minutes depending on your machine.
Fold in extras: Gently fold in chocolate chips, fruit swirls, or cookie crumbs. Use a light hand to keep air in the mixture.
Freeze to set: Transfer to a cold, shallow, airtight container. Press parchment directly on the surface, seal, and freeze 2–4 hours until scoopable.
Make the base: Whisk all base ingredients until silky. Taste and adjust sweetness.
Freeze and stir: Pour into a shallow metal pan. Freeze 45 minutes, then whisk vigorously or use a hand mixer to break up ice crystals. Repeat every 30–40 minutes for 3–4 rounds.
Add mix-ins: Fold in extras during the last stir to keep texture even.
Final freeze: Freeze 1–2 hours more until set but scoopable.
Use full-fat yogurt: Fat equals creaminess and fewer ice crystals.
Don’t skip the salt: A pinch heightens flavor and reduces the need for extra sugar.
Keep it cold: Warm base leads to icy, coarse results.
Shallow container: Faster freezing and smoother texture than a deep tub.
