Blackberry Swirl Yoghurt Ice Cream | Donna Hay
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Ingredients
- 3 cups (750ml) single (pouring) cream
- 1 cup (280g) natural Greek-style yoghurt
- 1 cup (160g) icing sugar, sifted
- 1 tablespoon vanilla extract
- ½ cup (110g) caster sugar
- 1½ cups (225g) frozen blackberries
- 1 tablespoon lemon juice
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