The optional honey or syrup will yield a slightly smoother, less icy texture. For a vegetarian version, the gelatin may be omitted (use 1 ¾ cups milk total). This recipe calls for Greek yogurt; to make it with regular yogurt, you will need to drain it first. Line a fine-mesh sieve with cheesecloth or a flour sack towel and set over a bowl. Spoon 2 cups plain whole-milk yogurt into the sieve. Refrigerate and allow to drain for 2 hours. Scrape the yogurt into a medium bowl; discard the liquid.

Place in a small cup:

Sprinkle with:

Let stand for 5 minutes to soften. Combine in a medium saucepan:

If using, split lengthwise in half:

Scrape the seeds into the milk mixture. Add the pod and bring just to a simmer over low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let cool for 5 minutes, then add the gelatin and milk mixture, stirring until the gelatin dissolves completely. Let cool to room temperature.

Place in a medium bowl:

Gently whisk the milk mixture into the yogurt. Stir in:

Refrigerate the frozen yogurt base until cold, overnight if possible, or quick-chill in an ice water bath.

Remove the vanilla pod, if you used it. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.