…for the BEST ice cream EVER! OK, well it’s frozen yogurt. But really, it’s THAT GOOD. And the best part? You can make it yourself! Borders be damned, this treat knows no geographic boundries.
Without further ado, the recipe (and then on to photos, because that’s why you’re here really, isn’t it?): Lemon-Blueberry Frozen Yogurt
A word of advice, having made this recipe several times now: listen to Jeni when she says “I never make frozen yogurt as a low-fat replacement for ice cream.” It’s still very good if you don’t use whole-milk yogurt as the recipe calls for, but crosses the line from very good to speechlessly good once you up the milk fat content in the recipe. This last go round I had to use non-fat yogurt simply because my grocery store wasn’t carrying any full-fat plain yogurt. I blame this on America’s diet-culture fueled fear of fat, but I’ll spare you the rant. Just go full fat and serve yourself a spoonful or two less, ‘kay? You’ll thank me.