Blackberry Crisp Frozen Yogurt
- Yield 1 quart
Blackberry Crisp Frozen Yogurt
- Yield 1 quart
Ingredients
Units
For the vanilla bean frozen yogurt
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise and scraped
- 1/2 cup organic granulated cane sugar
- pinch fine sea salt
- 2 cups plain, whole milk Greek yogurt
- 2 tablespoons GF whiskey or vodka (optional)
For the roasted berries
- 2 cups blackberries
- 1/4 cup organic granulated cane sugar
- finely grated zest from 1 medium lemon
- 1 tablespoon lemon juice, or more as needed
For the crisp
- 1/4 cup sweet rice flour
- 2 tablespoons oat flour
- 1 tablespoon tapioca flour
- 1/2 cup GF old-fashioned rolled oats
- 1/4 cup packed organic light or dark brown sugar
- 1/4 plus 1/8 teaspoon fine sea salt
- 1/4 plus 1/8 teaspoon ground cinnamon
- 3 tablespoons cold, unsalted butter, cut into small pieces
Instructions
- In a small saucepan over medium heat, combine the heavy cream, vanilla pod and scrapings, sugar, and salt, and heat until hot and steamy, stirring to dissolve the sugar. Cover and let steep for 20-60 minutes to infuse. Place the yogurt in a medium-sized bowl and whisk smooth.
- Strain the cream into the yogurt, whisking to combine. Whisk in the whiskey. Chill until cold, 1 hour or up to 2 days. Churn the frozen yogurt according to the manufacturers instructions.
- Position a rack in the center of the oven and preheat to 375°F.
- Combine the blackberries, sugar, and lemon zest in a small baking dish. Bake, stirring and mashing the mixture occasionally, until the berries are bubbling thickly, 30-40 minutes. Remove from the oven and stir in the lemon juice, then scrape into a heatproof container and chill until cold, at least 1 hour and up to 2 days.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sweet rice, oat, and tapioca flours with the oats, brown sugar, salt, cinnamon, and butter. Mix on low speed, increasing to medium speed, until the butter is worked in and the crisp begins to clump together, about 3 minutes.
- Spread the crumble on a small rimmed baking sheet lined with parchment paper and bake until golden and fragrant, 15-20 minutes, gently stirring the crisp once or twice to bring the outer edges in, and breaking up any large clumps bigger than the size of a hazelnut. Let the crisp cool completely. Place 1 cup in the freezer to layer into the frozen yogurt and reserve the rest for garnish, airtight at room temperature.
- Place a large loaf pan in the freezer. Make and churn the frozen yogurt and while it’s still soft, spread one-third of it in the frozen loaf pan. Dollop with one-third of the berries and one-third of the frozen crisp. Repeat with two more layers, giving the top layer a swirl with the tip of a knife or chopstick to make it pretty.
- Chill the frozen yogurt until firm, at least 2 hours and up to several weeks. Let soften for 5-10 minutes, then serve scoops sprinkled with extra crisp on top.