There have been so many blackberries in our yard this year that I've been able to pick and freeze several quarts of them for the winter. The last time we picked I used what I didn't freeze to make this delicious frozen yogurt. I used my regular ice cream base recipe but instead of cream cheese added greek yogurt. Its super creamy, not too tangy and filled with swirls of jammy blackberry. Perfect for the last days of summer. To make the blackberry swirl I used Stella Parks' method which you can find on the Serious Eats website.
Ingredients -
1 cup whole milk
2 cups heavy cream
1 cup sugar
1/2 cup whole milk greek yogurt - I used Ellenos brand
1/4 tsp salt
2 cups blackberries
3/4 cup sugar
2 tablespoons lemon juice
1 tsp vanilla
To make the blackberry syrup combine the blackberries, 3/4 cup sugar, lemon juice, and vanilla in a medium sauce pan. Lightly crush the berries with the back of a spoon. Cook the fruit mixture over medium heat until it thickens and reaches 220 degrees on an instant read thermometer. Pour the syrup through a fine mesh sieve to remove the seeds and set aside to cool.
For the ice cream combine the milk, cream, sugar, yogurt, and salt in a blender and blend until smooth. Chill for 1 hour. After the base has chilled, churn it in an ice cream maker according to the manufacturers directions.
When the ice cream is ready, spoon a few tablespoons of the syrup into an ice cream container and then top with a layer of ice cream, spoon in a few more tablespoons of syrup and then top with more ice cream. Continue the layering process until you have filled the container. With a fork gently mix the ice cream in the container a couple times to swirl the syrup throughout. Freeze until firm.
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