Blair Storm Recipe

Sweeten and flavor yogurt

In a medium mixing bowl, whisk together the Greek yogurt, granulated sugar, and vanilla extract until the sugar is fully dissolved. This should take 1–2 minutes of vigorous whisking. Add the milk and corn syrup (if using) and whisk until smooth and fully combined. Taste and adjust sweetness: it should be slightly sweeter than you want the final frozen yogurt to be because freezing mutes sweetness.

Chill the mixture: cover the bowl and refrigerate the yogurt base for at least 1 hour (or up to 4 hours). Chilling improves texture and helps the ice cream machine work more efficiently.

Cook fruit to concentrate flavor

Combine the cranberries, blackberries, blueberries, diced pineapple, granulated sugar (2 tbs), lemon juice, and 3 tbs water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until the berries burst and the pineapple softens and the mixture thickens slightly, about 6–8 minutes. If using frozen berries, cook until the excess water has mostly evaporated and the mixture is thickened.

Purée and strain (optional)

Remove the pan from heat and let the fruit cool for 5 minutes. Transfer the fruit to a blender or use an immersion blender to purée until smooth. For a very smooth frozen yogurt, pass the purée through a fine-mesh sieve into a bowl to remove seeds and fibrous bits, pressing with the back of a spoon. Taste and, if the purée needs extra sweetness, stir in up to 1 tbs powdered sugar. Cool the purée to room temperature, then refrigerate until cold (at least 30 minutes).

Churn the yogurt base

Once the yogurt base and the fruit purée are well chilled, assemble your ice cream maker according to the manufacturer's instructions. Pour the chilled yogurt base into the frozen-churner and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Layer and swirl

When the yogurt is nearly done, spoon about one-third of the berry-pineapple purée into the machine and allow it to incorporate briefly (10–20 seconds) for small ribbons. Stop the machine and transfer a layer of frozen yogurt into a shallow, freezer-safe container. Add several spoonfuls of purée and use a spatula or knife to gently swirl — do not overmix; you want visible ribbons of fruit. Repeat with remaining yogurt and purée, finishing with a few streaks of purée on top for a pretty marbled look.

Firm up in freezer: Smooth the top, cover the container tightly with plastic wrap or a lid, and freeze for at least 2–4 hours until firm enough to scoop well. For a softer scoop, freeze 1–2 hours; for firmer, refrigerate overnight.

Bring to scoopable temperature: Remove the frozen yogurt from the freezer 5–10 minutes before serving to soften slightly for easier scooping.

Serve: Scoop into bowls or cones and garnish with fresh berries or pineapple chunks. If desired, sprinkle a tiny pinch of salt on each serving to enhance flavors.

Storage: Store the remaining frozen yogurt in an airtight container in the freezer for up to 2 weeks. If ice crystals form, let the container sit at room temperature for 5–10 minutes and stir before serving.