A found this recipe and it was easy to make and easy for the kids to do it. I wanted to share so I could also have it again later.
2 1/2 cups (300g) fresh blueberries
2 tbsp sugar
grated zest and juice from 1 lemon
1 1/4 cup heavy cream
16 oz natural milk yogurt (unsweetened)
2 tbsp confectioners' sugar
Place blueberries in a pan with the sugar, lemon zest and juice. Bring to a boil and then simmer for 4-5 minutes until the berries have popped.
Remove from heat and press berries through a fine sieve into a bowl, leaving a blueberry syrup. Let cool.
Place the cream in a large bowl and whip with an electric mixer until starts to thicken.
Using a metal spoon, fold in the yogurt and confectioners' sugar until smooth. Add the berry sauce and stir to combine.
Pour into a freezer safe container and freeze for 4-5 hours. Every hour take a fork and break up the ice crystals.
2 1/2 cups (300g) fresh blueberries
2 tbsp sugar
grated zest and juice from 1 lemon
1 1/4 cup heavy cream
16 oz natural milk yogurt (unsweetened)
2 tbsp confectioners' sugar
Place blueberries in a pan with the sugar, lemon zest and juice. Bring to a boil and then simmer for 4-5 minutes until the berries have popped.
Remove from heat and press berries through a fine sieve into a bowl, leaving a blueberry syrup. Let cool.
Place the cream in a large bowl and whip with an electric mixer until starts to thicken.
Using a metal spoon, fold in the yogurt and confectioners' sugar until smooth. Add the berry sauce and stir to combine.
Pour into a freezer safe container and freeze for 4-5 hours. Every hour take a fork and break up the ice crystals.
