Blackberry Frozen Yoghurt with Blackberry Caramel

I'm pretty sure summer doesn't get much berrier, I mean better than this.

Blackberry Frozen Yoghurt with Blackberry Caramel

slightly adapted from here

For the Frozen Yoghurt:

150g fresh blackberries

395g can sweetened condensed milk

500g plain Greek yoghurt

For the Blackberry Caramel:

220g caster sugar

2 tablespoons water, plus extra if needed

100g fresh blackberries

1 teaspoon vanilla bean paste

Make the Frozen Yoghurt:

Put the berries into a food processor and blitz until smooth.  Pass through a fine mesh sieve, discard the seeds.  Stir in the condensed milk into the berry puree along with the yoghurt and churn in an ice cream maker until it's a "soft-serve" consistency.  My machine took about 15 minutes.  Spoon onto a freezer-safe container and chill for a few hours until firm.

Make the Caramel:

Put the sugar into a medium size saucepan, add 2 tablespoons of  water and place it over a low heat, stirring until the sugar has dissolved.  Increase the heat to medium-high, stop stirring and cook for a few minutes until the mixture resembles light honey, swirling the pan from time to time.  Remove from the heat and aside.

Put the berries and vanilla bean paste into a food processor and blitz until smooth.  Pass through a fine mesh sieve, discard the seeds.  Add the berry puree to the caramel and stir.  If the caramel has set a little, pop the saucepan back on a low heat and stir until it has melted again.  You can add a few more tablespoons of water to thin the caramel if needed.  Cool completely.

To Serve:

Scoop the frozen yoghurt into pretty glasses and drizzle with the berry caramel.