Boysenberry Frozen Yogurt

Monday night, while waiting for Jenny to return from her Trip to Nanimo, I finally did something that I have been wanting to do for months, but never gotten around to it. That's right. I made yogurt. Okay so maybe my life isn't the most exciting in the world, but at least it now comes with home-made yogurt.

While I would love to write up the recipe for yogurt on here, I don't want to infringe on any copyright laws. I mean, as meaningful as it would be to receive a letter from Food Network or Alton Brown, the threat of a lawsuit is really not the way I'd like to go about it. So you'll have to go to here for Alton Brown's yogurt recipe which I am using for the base of my fro-yo.

Inspiration: A Good Eats Episode
Time: Over night for draining, 3o minutes for making, 2 hours for freezing
Difficulty: easy
Special equipment: Cheese cloth, 8 cups of Alton Brown's yogurt, ice cream maker
Servings: 2 quarts fro-yo

Ingredients:
8 cups yogurt
1/4 cup light corn syrup
1/2 cup granulated sugar
rind from half a lemon (yellow part only), minced
1 pint fresh boysenberries, washed and dried.

1. Place a colander in a bowl and line with cheese cloth. Place yogurt into lined colander and drain yogurt in refrigerator overnight.

2. In the morning, discard yogurt juice, and remove yogurt solids into a mixing bowl. Stir in corn syrup, sugar, lemon rind and berries.

3. Freeze in ice cream maker to the manufacturer's directions.

4. Turn out into a container that can be sealed air tight and freeze for at least 2 hours.

Note: you could use any seasonal berry, but if it's a firm berry (like strawberries) you might want to mash the berry before adding to the yogurt.