Joanna Saltz And Fresh Future Farm’s Germaine Jenkins Talk Food Justice, Unconventional Farming, And Fro Yo

1 . Stage

In a small saucepan, combine berries, sugar, vanilla, and a pinch of salt. Place over medium heat and bring to a gentle boil while stirring. Continue to boil over medium heat, stirring occasionally and smashing berries against the side of the saucepan to help break them up, until thickened slightly, about 10 minutes more. 

2 . Stage

Set a fine sieve over a medium heatproof bowl and strain berry mixture through the sieve, pressing mixture against the side of the sieve with a spatula to release all the puree; discard solids remaining in the sieve. (You should have ½ cup puree in the bowl). Cool completely in the refrigerator, about 1 hour.

3 . Stage

Once the berry swirl is cooled, remove frozen yogurt from the freezer. If necessary, soften 5 to 15 minutes. Place frozen yogurt in a large bowl and stir with a wooden spoon until just malleable. Fold in the granola just until evenly distributed. 

4 . Stage

Scrape half of the frozen yogurt mixture into the bottom of an 8 ½-by-4 ½ inch loaf pan. Spread out with a small offset spatula or knife to cover the bottom of the pan; it doesn’t have to be completely smooth. Drizzle half of the berry swirl over the top. Then spoon the remaining frozen yogurt mixture evenly over the top and drizzle with the remaining berry swirl. Run the offset spatula or a knife through the pan in a figure-eight motion; don’t overdo it or you’ll lose the swirl and the ice cream will turn purple. Smooth top, again don’t overdo it. Cover with plastic wrap.

5 . Stage

Place the loaf pan in the freezer until frozen solid, about 4 hours. Before serving, sprinkle top with more granola, then scoop and serve.