Blackberry And Raspberry Frozen Yogurt

Blackberry And Raspberry Frozen Yogurt

2 heaping cups (340g) raspberries and blackberries

1 cup (198g) sugar, divided

4 teaspoons (35g) fresh lemon juice

1 1/2 cups (340g) 2% or whole milk yogurt, standard or Greek (not nonfat)

1/2 cup (113g) heavy cream

1 teaspoon vanilla extract

pinch of salt

Directions

In a saucepan combine the berries, 1/2 cup (99g) of the sugar, and lemon juice. 

Mash the berries with a potato masher until they're broken up and juicy. 

Cook the berries over medium-high heat until the juices are thickened and jammy, 7 to 10 minutes. 

Use a rubber spatula to press the berries through a fine mesh sieve into a bowl and transfer to the refrigerator to cool completely. 

Discard the skins and seeds.

When cool, whisk in the remaining sugar, yogurt, heavy cream, vanilla extract, and salt until the sugar has dissolved completely. 

Chill until completely cold, at least 2 hours, in the refrigerator then churn in an ice cream machine according to manufacturer's instructions. 

Enjoy immediately as soft serve or transfer the frozen yogurt to a freezer-safe container, cover and freeze until firm.