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1
Place the blackberries, vanilla pod, and 1/2 cup of the sugar in a medium saucepan over medium-low heat.
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2
Cook, stirring occasionally, until the sugar dissolves and the berries start to exude their juices, about 7 minutes.
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3
Remove the pan from the heat, then crush the berries gently with a potato masher, keeping some of them intact.
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4
Transfer the mixture to a medium heatproof bowl, cover, and place in the refrigerator until completely chilled, about 2 hours.
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5
Meanwhile, whisk the reserved vanilla seeds, remaining 3/4 cup sugar, and both yogurts together in a medium bowl.
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6
Cover and refrigerate until the berry mixture is ready.
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7
Remove and discard the vanilla pod from the berry mixture.
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8
Strain the mixture through a fine-mesh strainer set over a medium bowl.
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9
Reserve the juices for another use (or for drizzling on the frozen yogurt when serving).
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10
Set the strained berries aside.
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11
Freeze the yogurt mixture in an ice cream maker according to the manufacturers instructions.
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12
While the yogurt is still in the frozen base of the ice cream maker, fold in the strained berries with a rubber spatula, being careful not to overmix.
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13
Serve immediately for a soft yogurt, or transfer to an airtight container and freeze until solid.
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14
(Allow the frozen yogurt to sit at room temperature for 15 minutes before serving if frozen solid.)
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15
Spoon into a small dish and top with fresh blackberries and the reserved blackberry juices, if desired.
