Blackberry-Honey Frozen Yogurt
makes about 1 quart
1 quart whole milk yogurt - I use goat milk
1 cup blackberry puree - about 2 cups whole berries blended til mostly smooth
3/4 cup honey
1/2 teaspoon gelatin (optional, but does improve final texture)
Ensure your ice cream freezer core is ready and waiting in the freezer - we use a Kitchenaid churn attachment and freeze it a minimum of 24 hours before use in our deep freezer.
It’s a good idea to freeze your storage container in advance as well - choose a sturdy container with a lid.
Line a fine mesh strainer in a double layer of cheese cloth and place in a medium bowl. Scoop in yogurt and let drain 12 hours or overnight in the refrigerator - until at least 1 1/4 cup whey has drained off. Discard the whey - if more than 1 1/4 cup has drained, stir that back into the yogurt
Return the strained yogurt to the bowl.
Sprinkle the gelatin over the blackberry puree in a small microwave-safe bowl and allow to soften 5 minutes. Microwave until gelatin is dissolved and mixture is bubbling around the edges - about 30 seconds. Stir in honey and let cool about 5 minutes. If you preparing the recipe without gelatin, complete this step without the gelatin; the heat ensures that the honey is fully smooth and will help it incorporate better.
Whisk blackberry mixture into yogurt. until entirely smooth. Cover and return to refrigerator to chill 1-3 hours, or until mixture reaches 40 degrees.
Churn according to your equipment’s directions until the mixture has the texture of soft serve ice cream and registers about 20 degrees. Scoop out into your storage container and freeze overnight until hard.