Blackberry Swirl Yogurt Ice Cream

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   1. Place a cheesecloth over a sieve. Put the sieve over a bowl, pour the yogurt into the prepared sieve and place the sieve (over the bowl) in the refrigerator. Refrigerate for about 3 to 4 hours to drain.

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   2. Place the blackberries and 1/4 cup of the honey in a saucepan over medium-low heat. Cook, stirring occasionally for about 7 minutes. Add 1 teaspoon vanilla extract and remove the pan from the heat. Crush the berries gently, keeping some of them intact. Set aside and let the sauce cool at room temperature.

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   3. Put the strained yogurt (you'll need about 2 cups so you may not use all of it) in the bowl of a blender, add 1/4 cup honey, 1 teaspoon vanilla and the almond extract if used and blend until smooth. Pour the yogurt mixture into a covered storage container and place in the freezer for 30 minutes. After a half an hour stir again to break up the ice crystals.

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   4. Meanwhile strain the blackberry mixture through a fine-mesh strainer set over a medium bowl. Keep the juice for another use.

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   5. Fold the strained berries into the partially frozen yogurt using a spatula to create a marble effect, being careful not to overmix.

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   6. Freeze for about 2 hours before serving or let it freeze overnight. Allow the frozen yogurt to sit at room temperature for 15 minutes before serving if frozen solid.

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   7. Serve in a bowl or waffle cones and sprinkle with fresh blackberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.