Frozen Vanilla Goat-Milk Yogurt with Blueberries and Port

From Steve Bate, this cool and creamy treat pairs the iconic island flavor—blueberry—with goat-milk yogurt and a touch of fresh mint. The addition of Duck Walk Blueberry Port gives it an extra, fruity kick.

Wine Recommendation: The delicately spiced, honey tones of a Wölffer Estate 2008 Late-Harvest Chardonnay adds a luxurious layer to the dessert. Its creamy texture mirrors the yogurt’s smooth character.

Susan Kostzrewa

  • ¾ cup whole milk or half & half
  • 1/3 cup granulated sugar or honey
  • 4 cups Catapano goat-milk vanilla yogurt
  • 1 teaspoon pure vanilla extract
  • 2 pints fresh blueberries
  • 1 cup Duck Walk Blueberry Port
  • Fresh mint leaves, for garnish

In a mixing bowl, combine the milk and honey or granulated sugar until the sugar is
dissolved. Stir in the yogurt and vanilla extract.

Turn an automatic ice-cream maker on and pour the mixture into freezer bowl.

Let mix until thickened, about 20-25 minutes.

The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about two hours. Remove from freezer about 15 minutes before serving.

To serve, place scoop of frozen yogurt in individual small serving bowls, top with fresh blueberries and drizzle with Port.Garnish with fresh mint. Serve immediately.

Published on July 8, 2010
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Dylan Garret

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