- 2 cups plain or raspberry yogurt
- 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split
- 1 1/4 cups simple syrup (equal parts sugar and water brought to a boil and cooled)
- 1/2 cup chocolate covered toffee bits
In a bowl, whisk together the yogurt, vanilla, and simple syrup. Chill 30 minutes, remove vanilla bean (if using) then turn in an ice cream freezer. Place in a frozen mixing bowl and fold in the chocolate covered toffee bits. Serve.