I bought my ice-cream maker this time last year, thinking that if I used it five or six times throughout the year it would worth buying. Little did I know that it would get so much use. I make David Lebovitz's Vanilla Frozen Yogurt most weeks, it has replaced tubs of shop bought ice-cream in this house. I think that if you can knock up a recipe with little or no effort, you will be far more likely to make it. This recipe is very similar. Make the blueberry coulis (which would be perfect as it is poured over ice-cream or pancakes), add it to the Greek yogurt, chill and hey presto you are good to go.
Now if you are brand new to making frozen yogurt at home, then this is as good a recipe as any to start with. Blueberries are in season and good value at the moment, so go on impress your family and friends with this tasty (and healthy!?!) treat.
*Recipe translated and adapted from Gingerbread without Pepper Blog
250g Fresh or frozen Blueberries
100g Caster sugar
2 tbsp Fresh lemon juice
500g Greek yogurt
Place the bowl of your ice cream maker in the freezer 24 hours prior to making this recipe.
Place the blueberries, sugar and the lemon juice in a small saucepan over a medium heat. Stir until the sugar begins to dissolve, simmer gently for 5-8 minutes until the berries begin to burst. Remove from the heat, mash the blueberries with the back of a fork. Set aside to cool.
In a large bowl, add the cooled blueberry coulis to the greek yogurt. Stir until combined.
Chill the mixture for at least 4 hours or overnight if possible.
Now if you don't possess an ice cream maker (this method applies to all ice cream recipes if you don't have an ice cream maker), make as above then pour the blueberry coulis and yogurt mixture into a shallow airtight container. Freeze as normal, taking it out of the freezer every 2-3 hours and whisk with fork, do this a couple of times until all the hard lumps and crystals are gone, then leave to freeze. This will break up the ice crystals and should give you a smooth finish.