I hate Stacey Malow-Williams.
In fact, I hate her entire family.
Stacey is an incredibly talented chef. Sis is an amazing singer, Bro is an accomplished actor/director. Each one is gorgeous, creative, intelligent, practical, and ambitious.
And they have the nerve to be NICE on top of all that. Even the parents treat everyone they encounter as one of their own.
And she sent me this recipe.
It's just not fair.
Blueberry Ginger Frozen Yogurt
This stuff is amazing! The ginger and cinnamon make the creamy cool concoction have a slightly warm finish. Tastes like you've mashed up a ginger snap inside! Yummy. By the by, I didn't take this picture. But it looks pretty darn close to what I made (except I put candied lemon zest on mine).
3 cups fresh or frozen blueberries (about 1.1lb)
3 Tbsp lemon juice
3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 T. fresh minced ginger
1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)
1/2 cup whole milk
Place the blueberries, lemon juice, sugar, salt, ginger and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes.If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you'll have pieces of blueberries which can add flavorful texture to the frozen yogurt.
Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.Makes about 1 quart.
Check out her personal chef site: The Itsy Bitsy Gourmet