PREP TIME – 30 MINUTES
COOK TIME – 8 HR (CHILL)
SERVINGS – 12
3 cups mixed berries, fresh or frozen
2/3 cup honey
1 tablespoon minced fresh ginger
1 (32-ounce) container whole milk, full-fat plain yogurt
1 teaspoon lemon zest
Pinch of salt
In a small saucepan, heat berries, honey and ginger over medium heat. Stirring frequently, bring mixture to a light boil then reduce heat to low and simmer for 15 minutes. Remove from heat.
Place a fine mesh strainer over a large bowl. Working slowly, gently pour the warm berry mixture through the strainer using the back of a rubber spatula to press out all of the liquid. At the end you should be left with the ginger chunks and berry seeds.
Refrigerate the strained berry-honey-ginger mixture so it is completely cold, a minimum of 8 hours or overnight. This is a good time to place your ice cream maker insert in the freezer if you haven’t already.
The next day, whisk together the cold berry mixture and the whole milk yogurt along with lemon zest and a pinch of salt. Stir until fully incorporated.
Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.
Note: Store frozen yogurt in an airtight container in the freezer for up to 3 weeks.
Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org.) Recipe by Liz Della Croce of The Lemon Bowl