Berry Yoghurt Ice Cream

1. 1

   Place the boysenberries and raspberries in the bowl of a food processor or blender and process until smooth.

2. 2

   Use the back of a spoon to press the puree through a strainer into a medium bowl.

3. 3

   Discard the seeds.

4. 4

   Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form.

5. 5

   Add the cream mixture and yoghurt to the berry puree.

6. 6

   Mix well.

7. 7

   Pour the mixture into a 2-litre (8-cup) airtight container and cover.

8. 8

   Freeze for 2 to 3 hours or until the ice-cream begins to set around the edges.

9. 9

   Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture).

10. 10

    Cover and return to freezer for 6 hours or overnight to freeze.

11. 11

    Place in the fridge for 40 minutes to soften slightly before serving.

* Per serving · 4 servings · Values may vary.