Blackberry and Brown Sugar Frozen Yoghurt
Inspired by techniques from Serious Eats.
Blackberries blended with yoghurt, dark brown sugar and a hint of clove for a deep purple, caramel-edged frozen yoghurt.
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Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- ladle
- mixing bowl
- instant-read thermometer
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 153 kcal |
| Protein | 2.6 g |
| Carbohydrate | 32.3 g |
| of which sugars | 30.1 g |
| of which free sugars | 25.5 g |
| Fat | 2.1 g |
| of which saturates | 1.3 g |
| Fibre | 2 g |
| Salt | 0.27 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 340 g blackberries
- 480 g full-fat plain yoghurt
- 210 g dark brown sugar, packed
- 1 pinch ground cloves
- ½ tsp finely grated lemon zest
- 1 tbsp lemon juice, or to taste
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Blend. Blend 340 g blackberries, 480 g full-fat plain yoghurt, 210 g dark brown sugar and a pinch of ground cloves on high about 30 s until smooth.
- 2
Strain. Pour the mixture through a fine sieve, pressing with a ladle to remove the seeds.
- 3
Season. Stir in ½ tsp finely grated lemon zest, then add 1 tbsp lemon juice and ¼ tsp fine salt a little at a time until balanced.
- 4
Chill. Chill the mixture until it reaches 4 °C or colder.
- 5
Churn. Churn the chilled mixture in your ice-cream maker with the bowl frozen 24 h.
- 6
Freeze. Transfer to a lidded freezer container and freeze 4-5 h before serving.
Storage
Keep in a lidded container in the freezer up to 5 days and soften 10-15 min at room temperature before scooping.
