Yogurt Ice Cream
2 cups Greeks yogurt, plain, full fat
1 tablespoon pure vanilla extract
1/4 cup honey
Place the yogurt, honey, and vanilla in your food processor's bowl.
Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand; but do so for several minutes until smooth and fluffy.
Transfer the mixture to a separate square 9-inch baking dish.
Cover with cling wrap, and freeze for 45 minutes.
Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again. Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
Once you finish the process layer it after the Blueberry Ice cream, mix with a fork or chopsticks to create "ribbons" and place in the freezer while you finish the last flavor of the BoraBora.