Vanilla-Berry Frozen Yogurt
High-quality yogurt enhanced with just the right amount of sweetener and vanilla extract provides the base for this summery delight. Here, instead of spooning berries on top, the berries are crushed and then swirled into the yogurt to spread their fruity flavor throughout. To make beautiful frozen yogurt bars, pour the churned frozen yogurt into an ice cream bar mold and swirl some berry mixture into each mold. Freeze until solid, at least 4 hours or up to 3 days.
- 4 cups (32 oz./1 kg) plain whole-milk yogurt
- 2/3 cup (5 oz./155 g) plus 2 Tbsp. sugar
- 1/4 cup (2 fl. oz./60 ml) light corn syrup
- 2 Tbsp. vanilla extract
- Pinch of salt
- 1/2 cup (2 oz./60 g) raspberries
- 1/2 cup (2 oz./60 g) blueberries
- 1/2 cup (2 oz./60 g) blackberries
- 1 tsp. fresh lemon juice
In a bowl, whisk together the yogurt, the 2/3 cup (5 oz./155 g) sugar, the corn syrup, vanilla and salt. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
In another bowl, combine the raspberries, blueberries, blackberries, lemon juice and the remaining 2 Tbsp. sugar. With a fork, lightly crush the berries until they release some of their juices. Cover the mixture and refrigerate until ready to use.
Pour the cold yogurt mixture into an ice cream maker and churn according to the manufacturer’s instructions. As soon as the frozen yogurt has finished churning, spoon half of it into a freezer-safe container. Top with dollops of the reserved berry mixture, using about half of it, and stir gently in a figure eight to swirl the mixture into the yogurt.
Top with the remaining frozen yogurt and then with the remaining berry mixture and again stir in a figure eight to mix.
Place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days. Makes about 1 1/2 quarts (1.5 l).
Adapted from The Ice Creamery Cookbook: Recipes for Frozen Treats, Toppings, Mix-Ins & More, by Shelly Kaldunski