The weather this past weekend in Central Illinois was absolutely sweltering. It seems like we completely skipped over winter and spring and went straight to summer around here. Andrew and I took our dogs for a walk yesterday morning and I thought we were going to pass out before we made it back home. When we left it was cloudy, however, half way through our three mile walk the sun came out and the humidity became unbearable. Our dogs kept pulling towards shady spots and laying down. That’s when you know it is hot! 😀 That walk was all it took for me to crave something cool and refreshing the rest of the day. I pulled out one of my favorite summer cookbooks, The Perfect Scoop, to find a recipe for a delicious frozen treat. When I spotted the recipe for frozen yogurt, I couldn’t focus on anything else! I had all the ingredients to make the frozen yogurt including some Greek blueberry yogurt. If you don’t have any Greek blueberry yogurt on hand, it turns out absolutely delicious with plain greek or regular yogurt as well. You might be wondering why a small amount of vodka is included in the recipe. The vodka prevents the frozen yogurt from becoming too hard in the freezer, resulting is a creamy and luscious homemade frozen yogurt that is guaranteed to cool you off on a sweltering summer day.
One Year Ago: Chocolate Ice Cream
Blueberry Frozen Yogurt
- 3 cups fresh blueberries
- 1 1/2 cups Blueberry Greek-style yogurt (or plain whole-milk yogurt)
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vodka
- Place the blueberries in a blender or food processor. Add the yogurt, sugar and fresh lemon juice. Pulse until blueberries are smooth.
- Pour purée through a fine mesh strainer into a bowl, pressing on solids with back of a spoon. Stir in vodka, cover with plastic wrap, and chill in refrigerator until very cold (40 degrees),
- Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles soft served ice cream.
- Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
Yields: 1 quart
Source: adapted from The Perfect Scoop
Looking for more tasty ways to cool off this summer? Here are more frozen favorites I like to make when the weather heats up!