Using brown sugar in opt to white adds a subtle caramel molasses demonstrate to frozen yogurt. It also enhances the shadowy, affluent taste of blackberry purée. A pinch of clove adds extra spice.
Why this recipe works:
- Full-paunchy yogurt brings a steadiness of acidity, creaminess, and fruity taste to the dessert.
- Brown sugar and cloves add subtle caramel and spice flavors to complement affluent blackberry purée.
Blackberry Brown Sugar Frozen Yogurt Recipe
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12 ounces (about 2 1/2 cups) blackberries
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2 cups paunchy-paunchy undeniable yogurt
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1 cup shadowy brown sugar, firmly packed
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1/8 teaspoon ground clove
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1/2 teaspoon freshly grated lemon zest from 1 lemon
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Freshly squeezed lemon juice from 1 lemon, to taste
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Kosher salt
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Mix blackberries, yogurt, sugar, and clove in a blender and purée on high tempo unless soft, about 30 seconds. Pour thru a ravishing mesh strainer into a mixing bowl, pressing on the purée with a ladle to rigidity out seeds. Streak in lemon zest. Add lemon juice and salt in 1/4 teaspoon increments unless taste tastes balanced between sweet and tart. Chill in an ice bathtub or refrigerate unless yogurt registers a minimal of 40°F on an rapid-read thermometer.
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Churn yogurt in ice cream machine in accordance with manufacturer’s instructions. Switch ice cream to airtight container and kick again in freezer for a minimal of 4 to five hours forward of serving.
Particular equipment
ice cream machine, blender
This Recipe Appears to be like In
- 5 Fruity Frozen Yogurt Diversifications
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