I have 3 blueberry bushes in my backyard. Let’s just say that they are not the most prolific bushes in the world. We rarely get more than enough berries to toss on our morning granola for a couple of breakfasts. But this year is their best year yet. It’s still not all that great, but I did get enough to try David Lebovitz’s Blueberry Frozen Yogurt. A few days ago, I mentioned that I was working my way through Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, I was only sort of halfway kidding. Really. I love this book! Though I am too lazy to make any of the unbelievably fantastic sounding recipes that involve tempering egg yolks and making a custard, I do have every single easy recipe marked. The blueberry frozen yogurt was one of those that I had bookmarked.
You know what I love about making my own (or David’s, I should say) frozen yogurt?? It’s the list of ingredients: yogurt, sugar, blueberries, kirsch,and lemon juice. Nothing mysterious, nothing that I can’t pronounce. And look at that color! You can’t get gorgeous color like that from some dye. Well, maybe you can, but why would you want to. And the flavor! While eating it, I told my husband, “this is the most blueberry-ish tasting blueberry thing I’ve ever eaten.” Yeah, I have a way with words.
Blueberry Frozen Yogurt
from The Perfect Scoop by David Lebovitz
1 1/2 cups plain whole-milk yogurt
3/4 cup sugar
3 cups blueberries, fresh or frozen
1 teaspoon kirsch
2 teaspoons freshly squeezed lemon juice
In a blender or food processor, blend together the yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds. (Note, I didn’t even realize blueberries had seeds, and I was going to skip this step. But, wow, mine had a lot of seeds, and I’m glad I did strain it). Stir in the kirsch and the lemon juice and chill in the fridge for one hour.
Freeze in your favorite ice cream maker per their instructions. Enjoy!