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Ingredients
- 1 bag Frozen Blackberries, 16 Oz. Bag
- 1/2 cups Sugar
- 1/4 cups Seedless Blackberry Jam
- 32 ounces, weight Plain Yogurt (Whole Milk Or Lowfat - NOT Nonfat)
- 1/2 cups Half-and-half
- 1 pinch Kosher Salt
Details
Servings 8
Preparation time 15mins
Cooking time 40mins
Adapted from thepioneerwoman.com
Preparation
Step 1
Bring the blackberries and sugar to a boil over medium heat. Cook, stirring occasionally for 5-8 minutes until the blackberries are soft and broken down. Stir in the jam and a pinch of salt. Pass the blackberry mixture through a fine mesh strainer, getting as much liquid out as you can. Place the strained mixture in the fridge for several hours or overnight until cold.
Line a strainer with cheesecloth (or a coffee filter) and drain the yogurt for at least an hour. Whisk the cold blackberry mixture, yogurt and half-and-half together.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
Serve right away like soft-serve or let harden in the freezer for 2-4 hours.
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