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The day before you make your yogurt:
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Make sure the canister and paddles for your ice cream maker are in the freezer for at least 24 hours before use.
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To strain the yogurt beforehand, line a strainer or colander with paper towels and place the strainer in a medium-sized bowl. Scoop the yogurt into the paper towels, cover with another paper towel, and place in the refrigerator overnight. This will help make the yogurt even creamier.
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You'll want to make the blueberry swirl syrup a day early too so the mixture has time to cool. To make the blueberry swirl, combine the blueberries, 4 tablespoons sugar and lemon juice in a medium saucepan over medium heat. Stir often and heat until thick and syrupy (10 minutes). Refrigerate overnight, or until fully cooled.
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The next day, fold the sugar, lemon juice and vodka into the strained yogurt. Transfer mixture into the frozen canister of your ice cream maker and let it churn according to manufacturer's instructions, about 20-30 minutes.
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When frozen yogurt is done, gently fold in the blueberry syrup and graham cracker crumbs. Top with extra graham cracker crumbs and enjoy!
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Recipe yields about 2 pints.
