Blueberry Frozen Yoghurt

• 1 cup full fat Greek style yoghurt
• 1/3 cup whipping cream (or half and half cream and creme fraiche)
• 5 teaspoons corn syrup
• 5 tablespoons frozen blueberries

1. Whiz all the ingredients very briefly in a small blender or a food processor. If you have an ice cream machine, transfer the lot into it and churn as per the appliance instructions.
2. If you don't have the ice cream maker, leave the mix in the blender and place the blender in the freezer.
3. Take it out three to four times at an hour's intervals and whiz briefly again; taste for sweetness and add more corn syrup if necessary.
4. After the last spin scrape the mix into a plastic container and keep in the freezer.
5. The fro-yo needs to be taken out of the freezer to room temperature about 10 minutes before serving or moved to the fridge 20 minutes before.

full fat, whipping cream, corn syrup, frozen blueberries

Taken from food52.com/recipes/72143-blueberry-frozen-yoghurt (may not work)