2 cups milk, divided 1 cup sugar 1 1/4 pounds yogurt, preferably Strauss 3/4 teaspoon vanilla extract

Step 1 In a medium saucepan, combine 1 cup milk with the sugar and bring to a boil. Remove from heat and stir in the remaining 1 cup milk. Place the yogurt and vanilla in a medium bowl and slowly whisk in the milk mixture until evenly combined and smooth to make the base. Cover and refrigerate the sherbet base until fully chilled, then freeze in an ice cream maker.

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