National Ice Cream Month - Berry Frosty -

National Ice Cream Month - Berry Frosty

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Erin Rich from the St. Louis Dairy Council shows us how to make a Berry Frosty for National Ice Cream Month. 

Berry Frosty
·    3/4 pound fresh berries (blackberries, raspberries and/or strawberries)
·    1/2 cup sugar
·    1 teaspoon lemon juice for each 1/4 cup of berry puree
·    2 cups plain fat free Greek yogurt
·    1 container (1.5 quarts) Vanilla Bean Ice Cream, softened slightly

1.    PLACE berries and sugar in a medium saucepan; heat slowly over low to medium-low heat, stirring occasionally with a wooden spoon, until mixture comes to a gentle boil. Boil gently for 10 minutes.
2.    BLEND berry mixture in blender or food processor; strain into a bowl. Cool; stir in lemon juice. Can be prepared up to three days ahead and refrigerated until serving time.
3.    FOLD yogurt into ice cream in a large mixing bowl until well blended. Mixture should be the consistency of a light mousse.
4.    SLOWLY pour the berry mixture over the ice cream while gently stirring and lifting to create a ripple effect. Divide between 8 glass dishes or wine glasses; serve immediately with extra berries, if desired.
5.    NOTE: Adjust the amount of sugar for cooking the berries according to how ripe they are. If berries are very ripe, they will need less sugar.

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