Homemade Lemon Frozen Yogurt with a Blueberry Swirl

Kate and I hosted a Father's Day BBQ for my family this weekend. Kate grilled brats, everyone brought a side, and I made ice cream. 4 kinds of ice cream. What can I say, I had a hard time deciding.

• Peach Sorbet (dairy-free; sweetened with agave)
• Chocolate Coconut Ice Cream (dairy-free b/c made with coconut milk; sweetened with agave)
• Lemon Frozen Yogurt with a Blueberry Swirl (made with thick, Greek yogurt)
• Coffee Ice Cream (the real deal, with heavy whipping cream and all)

My favorite over-all was the lemon frozen yogurt. It was tart yet creamy and tasted really indulgent. It reminded me of the filling in my lemon icebox cookies. (Although the coffee ice cream was a close second and the overall favorite.)

I used this recipe for the frozen yogurt, and I wouldn't change a thing. I think the full-fat Greek yogurt is key.

I ended up using the juice from 1/2 of a lemon and all of the zest from 1 large lemon. Do NOT skimp on the zest.

It's perfectly fine to eat it at this stage. But if you want frozen yogurt, toss it into your ice cream maker and set a timer. Mine took 25 minutes.

To keep my fingers out of the ice cream maker, I worked on a blueberry sauce. I combined 1.5 cups of frozen blueberries with 6 tablespoons of sugar and a tablespoon of lemon juice in a saucepan. I simmered it over medium heat, stirring often, until thick and syrupy (about 10 minutes.)

Then I cooled it in an ice bath.

When the frozen yogurt was finished, I spread half of it in the bottom of a 2 quart container, topped it with the blueberry sauce, and the finished it off with another layer of yogurt. I pressed some plastic wrap onto the surface of the yogurt (to avoid freezer burn), put the lid on, and popped it into the freezer.

When we were ready to eat, I left it on the counter for about 5 minutes to soften. Then I scooped it up from the bottom, getting both lemon and blueberry in each scoop. Delicious.