from Pastry Chef Amanee Neirouz of Four Ninety-Two, Charleston, SC
1 cup blackberries
1 cup sugar
2 tablespoons corn syrup
Pinch of salt
2 cups plain Greek yogurt, full fat
1 cup buttermilk, full fat
¼ teaspoon xanthan gum
1 teaspoon vanilla extract
Juice of 1 lemon
Combine berries, sugar and corn syrup in medium heavy-bottomed sauce pot and cook over low heat until the sugar has dissolved and blackberries have released their juice. Let cool.
Blend blackberry mixture using blender or hand blender. Strain to remove seeds if desired.
Return blackberries to blender and add yogurt, buttermilk, xanthan gum, vanilla, lemon juice and salt. Blend until smooth.
Refrigerate for 2 hours to overnight. This will allow air to dissipate and proteins in milk to bind to sugar to ensure smooth frozen yogurt. Freeze in ice cream maker according to manufacturer’s directions.
Note: The recipe will also work without the xanthan gum. The xanthan helps produce a richer, smoother textured frozen yogurt.