Blackberry Frozen Yogurt

• 1 bag Frozen Blackberries, 16 Oz. Bag
• 1/2 cups Sugar
• 1/4 cups Seedless Blackberry Jam
• 32 ounces, weight Plain Yogurt (Whole Milk Or Lowfat - NOT Nonfat)
• 1/2 cups Half-and-half
• 1 pinch Kosher Salt

1. Bring the blackberries and sugar to a boil over medium heat. Cook, stirring occasionally for 5-8 minutes until the blackberries are soft and broken down. Stir in the jam and a pinch of salt. Pass the blackberry mixture through a fine mesh strainer, getting as much liquid out as you can. Place the strained mixture in the fridge for several hours or overnight until cold.
2. Line a strainer with cheesecloth (or a coffee filter) and drain the yogurt for at least an hour. Whisk the cold blackberry mixture, yogurt and half-and-half together.
3. Freeze in your ice-cream maker according to the manufacturer's instructions.
4. Serve right away like soft-serve or let harden in the freezer for 2-4 hours.

frozen blackberries, sugar, yogurt, kosher salt

Taken from tastykitchen.com/recipes/desserts/blackberry-frozen-yogurt-2/ (may not work)