Frozen blueberries work great for this recipe.
- 3 cups fresh or frozen blueberries (about 1 1lb)
- 3 Tbsp lemon juice
- 3/4 cup to 1 cup of sugar (depending on how sweet your blueberries
are, and how sweet you want the result to be)
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if
you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy
- 1/2 cup whole milk
1 Place the blueberries, lemon juice, sugar, salt,
and cinnamon in a medium saucepan. Heat on medium heat, stirring, until
all of the sugar has dissolved. While the mixture is heating, use a
potato masher to mash up the blueberries. When all of the sugar has
dissolved, remove from heat and let cool for 10 minutes.
If you want a smooth result, you can process the cooled mixture
in a food processor, or skip, in which case you'll have pieces of
blueberries which can add flavorful texture to the frozen yogurt.
2 Stir in the yogurt and milk until completely incorporated.
Chill the mixture in the refrigerator for several hours (or overnight)
until completely cold.
3 Process the blueberry yogurt mixture in your ice cream maker
according to manufacturer's instructions (usually about 25 minutes).
Serve immediately (it will be soft) or let it firm up a bit by freezing
it for several hours.
Make about 1 quart.