Creamy Blackberry Frozen Yogurt with fresh or frozen blackberries, yogurt, lemon zest, cardamom and cinnamon.
I’ve been on a frozen yogurt kick lately. Not only because it’s so darn easy, but also because the spiciness of the yogurt seems to give a huge boost to any flavor you pair with it.
It’s still high season here for blackberries, which rise beautifully in frozen yogurt with a little lemon zest, cardamom and cinnamon.
Blackberry Frozen Yogurt
The berries give off a lot of water as they cook, so I add cream. The extra fat keeps the frozen yogurt from getting too icy. The brandy also keeps the frozen yogurt from getting too icy, but you can omit it if you like.
ingredients
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3-4 cups blackberries or boysenberries (fresh or frozen)
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1 teaspoon of lemon zest
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1 cup sugar
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2 cardamom pods, crushed
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1/4 teaspoon cinnamon
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2 cups whole milk yogurt
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2 tbsp whipped cream
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2 tbsp brandy (optional)
method
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Simmer blackberries, sugar, zest, spices:
Place blackberries, lemon zest, cardamom, cinnamon, and sugar in a saucepan. Bring to a simmer and stir to break up the berries and release their juice. Simmer for 10 minutes, then remove from heat and let cool for 15 minutes.
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Strain the berry mixture through a sieve:
Place a colander over a bowl. Push the berries through the strainer to catch the concentrated syrup underneath. Use the back of a spoon or a rubber spatula to press the berries against the side of the strainer. Discard berries in colander, save syrup.
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Stir in the yoghurt and cream, then chill:
Stir the yoghurt and cream into the berry syrup. Cover with cling film and refrigerate for several hours.
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Add brandy, process in the ice cream maker:
Add the brandy just before processing in your ice cream maker, if using. Process in your ice cream maker according to the manufacturer’s instructions. Then either eat while it’s still fairly soft, or transfer to a jar and freeze for several hours until firm.
