Berry Yoghurt Ice Cream

• 150 grams boysenberries
• 150 grams raspberries
• 300 millilitres cream thickened
• 1/2 cup sugar, superfine
• 1 teaspoon vanilla extract
• 1 cup yogurt Greek-style natural, you can use low-fat or non-fat

1. Place the boysenberries and raspberries in the bowl of a food processor or blender and process until smooth.
2. Use the back of a spoon to press the puree through a strainer into a medium bowl.
3. Discard the seeds.
4. Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form.
5. Add the cream mixture and yoghurt to the berry puree.
6. Mix well.
7. Pour the mixture into a 2-litre (8-cup) airtight container and cover.
8. Freeze for 2 to 3 hours or until the ice-cream begins to set around the edges.
9. Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture).
10. Cover and return to freezer for 6 hours or overnight to freeze.
11. Place in the fridge for 40 minutes to soften slightly before serving.

boysenberries, raspberries, cream thickened, sugar, vanilla, natural

Taken from recipeland.com/recipe/v/berry-yoghurt-ice-cream-48415 (may not work)