Berry Yoghurt Ice Cream
Greek-style natural, you can use low-fat or non-fat
Place the boysenberries and raspberries in the bowl of a food processor or blender and process until smooth.
Use the back of a spoon to press the purée through a strainer into a medium bowl. Discard the seeds.
Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form.
Add the cream mixture and yoghurt to the berry puree.
Pour the mixture into a 2-litre (8-cup) airtight container and cover.
Freeze for 2 to 3 hours or until the ice-cream begins to set around the edges.
Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture).
Cover and return to freezer for 6 hours or overnight to freeze.
Place in the fridge for 40 minutes to soften slightly before serving.