Ingredients:
1 1/2 cups plain whole-milk yogurt (I strained my yogurt first making it extra thick)
3/4 cup sugar
3 cups blueberries, fresh or frozen
1 tsp kirsch
2 tsp freshly squeezed lemon juice

Directions:
In a blender or food processor, blend the yogurt, sugar, and blueberries together.

Press the mixture through a strainer to remove the seeds

Stir in the kirsch and lemon juice and chill for an hour.

Freeze in your ice cream maker according to the manufacturer's instructions, or for about 30 minutes.