It is blackberry season again and I couldn’t be more excited about it. By far my favorite berry I intend to do lots of picking, baking and eating this season. This is what came out of my first blackberry crate and I will most definitely be making it again. I don’t buy into that whole “straining” out of the seeds that you are supposed to do. They add texture and crunch and make it more natural seeming. Plus, I fully can’t be bothered.
This recipe was inspired by the Perfect Scoop and a couple of recipes on Cook’s Illustrated. Funny thing about blackberries is that in the Pacific Northwest they are naturalized, aggressive and really hard to get rid of – which means they grow everywhere. I didn’t realize there was anything funny about this until I was reading a wikipedia article on blackberries and apparently this is the exception rather then the norm.
I admit that I didn’t pick this batch myself but rather bought them from a farm stand where they had been picked locally – that said I have a yogurt container in the fridge waiting to turn into something fabulous, I am thinking either a batch of scones or a galette like this one.
[print_this]Blackberry Frozen Yogourt (makes ~1.4L)
2 cups fresh blackberries, washed and drained
4 cups plain yogourt, at least 1% Butter Fat
½ teaspoon vanilla
¾ cup sugar
2 teaspoons fresh lemon juice
In a bowl big enough to hold all the ingredients combine the blackberries and sugar. Using your clean hands squish the blackberries so that the biggest chunks are the seeds. You should have what looks like a liquidy jam now. Stir in the remaining ingredients until well blended. Cover and chill for at least an hour in the fridge. Process in an ice cream maker according to the ice cream makers instructions.
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