Blackberry Frozen Yogurt
This homemade blackberry frozen yogurt is tangy, creamy & incredibly easy to make! It's a great way to make use of seasonal blackberries.
Servings: 1 Litre
Equipment
- Ice Cream Machine
- Digital Food Probe
- Jug Blender
- Saucepan
- 1 Litre Tub
Ingredients
Blackberry Puree
- 300 g Blackberries
- 140 g Caster Sugar
- ¼ tsp Fine Sea Salt
- 30 g Glucose Syrup
Frozen Yogurt
- 300 g Greek Yogurt
- 250 g Double Cream
- 200 g Whole Milk
- 1 tsp Vanilla Paste
Instructions
Blackberry Puree
- Place the blackberries, sugar & salt into a saucepan then set over a low heat.
- Cook the blackberries, stirring frequently until they are soft & broken down then increase the heat to medium & continue cooking until thick & jammy. This will take 5 minutes or so. Make sure to stir the fruit occasionally to prevent it from catching.
- Next, add the glucose into the blackberries, stir to melt then take the pan off the heat. Leave to cool slightly then blend smooth in a jug blender.
Frozen Yogurt
- Add the yogurt, double cream, milk & vanilla paste into the jug blender then blend, to combine.
- Pass the yogurt mix into a bowl, through a sieve. Cover the surface with clingfilm then refrigerate overnight (or for a minimum of 2 hours).
- The next day, churn the yogurt in an ice cream machine until it is thick & the consistency of soft serve. If you take the temperature with a food probe, it will be around -4°c/25°f.
- Transfer the frozen yogurt to a 1 litre tub then place into a freezer & leave to set for at least 3-4 hours, until scoopable. You might need to let the frozen yogurt sit at room temperature for 5 minutes or so before scooping, depending on how long it has been in the freezer.
Notes
1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Blackberries - This recipe works great with wild blackberries but shop bought or frozen ones (defrost these first) will work as well. If you're using wild blackberries, make sure to wash them first. There's a guide to doing this in the post above.
3. Yogurt - This recipe works best with Greek yogurt as it has a higher fat content. Natural yogurt can also be used but will need to be strained through cheesecloth before being used.
4. Glucose - Glucose syrup helps make our frozen yogurt easier to scoop. This is available in most supermarkets.
5. Storage - Homemade frozen yogurt will keep in the freezer for up to 2 weeks.