BLUEBERRY YOGURT RECIPE
Wild blueberries are the best choice for
this ice cream but cultivated berries will also work. In a pinch,
frozen berries can be used.
2 cups (500 ml) - wild blueberries
1/3 cup (75 ml) - granulated sugar
2 tsp (10 ml) - lemon zest
1 tbsp (15 ml) - freshly squeezed lemon juice
Pinch salt
11/4 cups (300 ml) - plain yogurt
1. Place the blueberries, sugar, lemon zest, juice and salt in a pan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes, then press the mixture through a sieve into a bowl. Discard the skins and seeds. Chill the puree, then add 1 1/4 cups (300 ml) yogurt.
2. Next day, freeze in an ice cream machine according to the manufacturer's instructions.
Makes 2 cups (500 ml)
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