Baking & Dessert

By Madeleine Ignon | September 16, 2011

Photo: Madeleine Ignon

I prefer the frozen yogurt joints where you can pump your own. I like to control the mixture of flavors, the proportions in the cup, the amount of toppings. Making perfect combinations is an art. My favorite is: tart plain flavor plus peanut butter with dried coconut flakes and maybe some crushed graham cracker if I’m feeling fancy. Delightful.

I always want to incorporate fruit, and I always try the berry flavors, but I always find them too fake-tasting. So, I experimented making my own frozen yogurt, and found it infinitely more satisfying. Particularly because I knew everything that was in it (who knows what they put into those machines?).

This is a great recipe for a special weekend treat. Try this with the smaller, wild blueberries for easy blending, or make it with any other frozen or fresh berries. I used honey for a thicker texture but you can also use sugar.

Photo: Madeleine Ignon

Adapted from Poor Girl Eats Well and Simply Recipes

  • 3 cups fresh or frozen wild blueberries, (I used frozen)
  • 3 tsp lemon juice
  • 1 cup honey
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1 1/2 cups full fat plain yogurt
  • 1/2 cup whole or reduced fat milk

Directions

1. Put the blueberries, lemon juice, honey, salt, and cinnamon in a saucepan. Heat on medium heat and stir until all of the ingredients have dissolved together. While the mixture is heating, use a fork or a potato masher to mash up the blueberries. When all of the honey has dissolved, remove from heat and let cool for 10 minutes.

2. In a separate bowl, stir together the milk and yogurt until it is smooth. Stir the cooled blueberry mixture into the yogurt and milk until everything is completely incorporated. Chill the mixture in the refrigerator for 45 minutes.

3. Every 20 minutes or so, stir in the icy bits from the edges with a fork or whisk and mix with the softer center until completely smooth. Repeat this process for up to 2 hours if you can, making sure to whip until smooth before putting it back in to freeze. When you're ready to enjoy it, let it sit for a few minutes to defrost slightly and stir it to get the ice all mixed in.

More about: , ,

You Might Also Like:

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger