Blackberry Swirl Yogurt Ice Cream

• 4 cups Plain Lowfat Yogurt
• 2 cups Fresh Blackberries
• 1/2 cups Honey (divided Use)
• 2 teaspoons Vanilla Extract, Divided Use
• 1/4 teaspoons Almond Extract

1. 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.
2. 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.
3. 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.
4. 4. Meanwhile strain the blackberry mixture through a fine-mesh strainer set over a medium bowl. Keep the juice for another use.
5. 5. Fold the strained berries into the partially frozen yogurt using a spatula to create a marble effect, being careful not to overmix.
6. 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.
7. 7. Serve in a bowl or waffle cones and sprinkle with fresh blackberries.

yogurt, fresh blackberries, honey, vanilla, ubc

Taken from tastykitchen.com/recipes/desserts/blackberry-swirl-yogurt-ice-cream/ (may not work)