Churn in your ice cream machine according to instructions, or still-freeze in your freezer
Still-freezing without an ice cream machine
If still-freezing, make sure to manually churn the freezing ice cream base thoroughly a few times while waiting for it to freeze fully. A good rule of thumb is to manually churn the base about every 45 minutes for three hours. If still-freezing, also consider adding 1-2 tablespoons of vodka or similar neutral alcohol to improve scoopability (the alcohol is not there to affect the flavour, but to make the consistency of the frozen ice cream somewhat softer!)
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/03/my-favourite-raspberry-yoghurt-ice-cream/