Well, I was actually planning on making ice cream. But there was no eggs left in my refrigerator, so I changed to frozen yogurt, which turned out to be a great sweet surprise too.
When making ice cream or frozen yogurt, I always go with fruit jam instead of fresh fruits. Jams contain less water and are packed with more intense flavor. They usually contain more sugar too. All these help ice cream and frozen yogurt freeze beautifully without getting too much ice particles in them.
I use homemade yogurt and homemade raspberry jam and blueberry jam. Store bought ones would work fine too.
For homemade yogurt:
1 3/4 cups of plain yogurt
4 tablespoons honey
1/2 cup raspberry jam
1/4 cup blueberry jam
Freeze the ice cream for at least 24 hours before ice cream process. Refrigerate both yogurt and jams for at 4 hours or overnight.
Homemade version yogurt
Start the ice cream machine. Add yogurt and honey. Let the machine run for 15 minutes.
Add raspberry jam and blueberry jam. Run the machine for another 5 to 10 minutes.
Transfer the frozen yogurt to a glass container with lid. Cover and freeze for 4 to 6 hours. You can also serve it as soft served frozen yogurt right out of ice cream machine. It is very good too.
Thanks to the raspberry jam and blueberry jam, the frozen yogurt has this beautiful bright purple color and very intense berry flavors. O(∩_∩)O~。。。