Blackcurrant Frozen Yogurt

Steps

1. Chop 2 Medjool dates2 Medjool dates2 Medjool dates3 Medjool dates3 Medjool dates3 Medjool dates. Put them in a saucepan with 180 g blackcurrants300 ml blackcurrants1¼ cups blackcurrants270 g blackcurrants450 ml blackcurrants2 cups blackcurrants, 1 tbsp honey1 tbsp honey1 tbsp honey1½ tbsp honey1½ tbsp honey1½ tbsp honey and 2 tbsp water2 tbsp water2 tbsp water3 tbsp water3 tbsp water3 tbsp water.
2. Simmer over medium heat for about 5 minutes, stirring, until the berries burst and the dates are soft.
3. Blend until smooth with a stick blender in the pan (or let it cool for 10 minutes first if you use a jug blender), then press the purée through a sieve with the back of a spoon to remove the skins and seeds. Let it cool for 30 minutes.
4. Fold the purée into 200 g plain Greek yogurt190 ml plain Greek yogurt¾ cup + 1 tbsp plain whole-milk Greek yogurt300 g plain Greek yogurt290 ml plain Greek yogurt1¼ cups plain whole-milk Greek yogurt with ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract, then whisk until evenly violet.
5. Pour the base into an empty tubpint, up to the max fill line, and put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
8. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.

To serve: Top each serving with a few fresh blackcurrants.