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Categories:Viewed: 80 - Published at: 9 years ago
Ingredients
- 1 1/2 cups (360 g) plain whole-milk yogurt
- 3/4 cup (150 g) sugar
- 3 cups (340 g) blueberries, fresh or frozen
- 1 teaspoon kirsch
- 2 teaspoons freshly squeezed lemon juice
Method
- In a blender or food processor, blend together the yogurt, sugar, and blueberries.
- Press the mixture through a strainer to remove the seeds.
- Stir in the kirsch and lemon juice.
- Chill for 1 hour.
- Freeze in your ice cream maker according to the manufacturers instructions.
- To make a richer version, substitute 1 1/2 cups (360 g) of Greek-style yogurt or Strained Yogurt (page 49) for the plain yogurt.
- To make Raspberry Frozen Yogurt, puree 2 cups (480 g) plain whole-milk yogurt, 3/4 cup (150 g) sugar and 2 cups (240 g) fresh or frozen raspberries with 1 teaspoon freshly squeezed lemon juice.
- Press the mixture through a strainer to remove the seeds.
- Chill for 1 hour, then freeze in your ice cream maker.
- Serve scoops of Blueberry Frozen Yogurt in Honey-Cornmeal Ice Cream Cones (page 230).
