by merrill
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merrill's Notes:
1 pint fresh raspberries, rinsed Ask a question about this ingredient
1/2-2/3 cup sugar, depending on how sweet your berries are Ask a question about this ingredient
2 cups whole milk yogurt Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Combine the raspberries and ½ cup sugar in a medium bowl. Crush the berries with a potato masher, leaving some larger pieces.
Ask a question about this stepAdd the yogurt, the cream and the vanilla, stirring until you can’t feel any more sugar granules. Taste and add more sugar if necessary, stirring again until the sugar has dissolved.
Ask a question about this stepFreeze according to the instructions on your ice cream maker and serve.
Ask a question about this stepThis sounds mouth-watering, I'm going to try it. We all love yogurt in my family.
Any alterations to this recipe if you want to substitute frozen berries?
Amanda is a co-founder of Food52.
Merrill, I am the new owner of an ice cream maker, and I used your basic recipe with blueberries. I had some leftover, sticky peach/blueberry/lemon verbena simple syrup from a tart I made, and I swirled that into the concoction. The gorgeous color of the swirl really jazzed up the presentation.
It was delicious!