bellwether

I officially hate race conditions and non-thread-safe code. Bah. Debugging meant that I was at work almost 12 hours today. Yay me. This means that I deserve frozen yogurt. :)

Blueberries are starting to come into season--I found a 2 lb. box at the grocery store for $5. This of course means Blueberry Frozen Yogurt...

I think I'll being saying this quite a bit, but best frozen yogurt ever.

( Blueberry Frozen Yogurt! )

The straining step was absolutely necessary--after processing the blueblerries, there was a very thick slurry of skins and seeds to be filtered out. I didn't end up using kirsch, as I didn't have any on hand, so I substituted vanilla extract to add some alcohol. I liked the whiskey last time in the lemon, but I didn't really want that particular flavor this time. I'd like to try chambord--I think that would be good.

I made blackberry frozen yogurt tonight, to try out a herb combo that I've been thinking about.

It was a hit--morganlf and glass_diamonds both liked it and urged me to write down the recipe... so, for posterity, here it is. I also liked it, but it was a bit seedy. Next time, I'd defrost the berries, puree them, and strain out the seeds before using.

Blackberry Frozen Yogurt

Frozen blackberries (1/2 a package)
4 cups of non-fat yogurt
2/3 cup of sugar
1/3 cup of pomegranate juice (non-sweetened)
2-3 Tbs lemon verbena leaves (a small handful)
3 Tbs sweet basil (a few large leaves)

Strain yogurt in cheesecloth for 30 minutes to an hour

Puree everything in a blender.

If *not* using frozen berries, chill the mixture in the freezer until really cold or partially frozen.

Pour into ice cream maker and freeze as per manufacturers instructions.