The Bread is in the Baking

Okay, so before I made this, I thought that making your own icy treats was really hard. I'd see ice cream recipes and just think "nope, too hard. Can't do that" and move on to the other recipes.
So now I'm just going to tell you from experience:
MAKING ICE CREAM IS REALLY REALLY EASY.

You just need the right machinery to make it, and by machinery I mean you need an ice cream maker.

This recipe for frozen yogurt is really good, I adapted it from a recipe from Tartlette. The original recipe on that site is for Asian Pear Frozen Yogurt, but they aren't in season so I used raspberries instead, from the backyard.
Fancy fancy!

Raspberry Frozen Yogurt

2 Cups of fresh raspberries (or whatever fruit you want to use)
1/4 teaspoon freshly squeezed lemon or lime juice
16 oz. Greek yogurt (use a little less if you don't like it too tart)
1/2 cup sugar (use a little more if you like it sweeter)
generous pinch of fine sea salt

Rinse and strain raspberries and sprinkle lemon/lime juice over them then place in blender and puree until the raspberries have become a smooth jam-like consistency. Mix greek yogurt, sugar, salt and raspberry puree in a large bowl, cover with plastic and place in the fridge for 1 hour.
Churn the mixture in your ice cream maker according to manufacturer's directions (which is about 30 minutes of really really annoying noise).

NOTE: This recipe does take some planning in advance, your ice cream mixing bowl needs to be frozen before you can churn it, which takes about a day to do. My family just leaves the bowl in the freezer all the time, so whenever we feel like making something with it, it's ready to use.

Total Time: About 2 hours