The berries release a lot of water when cooked, which is why I add cream to the mix. The additional fat helps keep the frozen yogurt from getting too icy. The brandy will help the frozen yogurt from getting too icy too, but you can leave it out if you want.
- 3-4 cups blackberries or boysenberries (fresh or frozen)
- 1 teaspoon lemon zest
- 1 cup sugar
- 2 cardamom pods, crushed
- 1/4 teaspoon cinnamon
- 2 cups whole milk yogurt
- 2 Tbsp heavy whipping cream
- 2 Tbsp brandy (optional)
1 Simmer blackberries, sugar, zest, spices: Place blackberries, lemon zest, cardamom, cinnamon, and sugar in a saucepan. Bring to a simmer, stirring to help break up the berries and release their juice. Simmer for 10 minutes, then remove from heat to cool for 15 minutes.
2 Push berry mixture through sieve: Place a sieve over a bowl. Push the berries through the sieve to capture the concentrated syrup below. Use the back of a spoon or a rubber spatula to help press the berries against the side of the sieve. Discard the berries in the sieve, save the syrup.
3 Stir in yogurt and cream, then chill: Stir the yogurt and cream into the berry syrup. Cover with plastic wrap and chill for several hours.
4 Add brandy, process in ice cream maker: Right before processing in your ice cream maker, add the brandy if using. Process in your ice cream maker according to the maker's instructions. Then either eat while still rather soft, or scoop into a container and freeze for several hours until firm.