Using brown sugar instead of white adds a subtle caramel molasses note to frozen yogurt. It also enhances the dark, rich flavor of blackberry purée. A pinch of clove adds more spice.
Why this recipe works:
- Full-fat yogurt brings a balance of acidity, creaminess, and fruity flavor to the dessert.
- Brown sugar and cloves add subtle caramel and spice flavors to complement rich blackberry purée.
- 12 ounces (about 2 1/2 cups) blackberries
- 2 cups full-fat plain yogurt
- 1 cup dark brown sugar, firmly packed
- 1/8 teaspoon ground clove
- 1/2 teaspoon freshly grated lemon zest from 1 lemon
- Freshly squeezed lemon juice from 1 lemon, to taste
- Kosher salt
Combine blackberries, yogurt, sugar, and clove in a blender and purée on high speed until smooth, about 30 seconds. Pour through a fine mesh strainer into a mixing bowl, pressing on the purée with a ladle to strain out seeds. Stir in lemon zest. Add lemon juice and salt in 1/4 teaspoon increments until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.
Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
ice cream machine, blender