I use my kitchedaid ice cream maker attachment only a few times a year. I don’t make ice cream or frozen yogurt too often. If I do, I will eat it all in 1 sitting!
I stumbled upon this recipe accidently one hot Saturday in June. It was so light and refreshing. For sure worth a try!

1 cup orange blossom honey
2 tablespoons brandy or rum
1 tbsp vanilla extract
1 32-ounce container non fat vanilla or plain yogurt
1 cup milk (non fat, 2%, whole or half and half) *the lower the fat content, the icier the yogurt will be
1 pint blueberries

Heat the honey in a small saucepan with the vanilla and brandy or rum until it’s quite liquefied. Add to yogurt and milk and beat until well mixed and lightened. Chill for several hours or overnight.

Pulse the blueberries in short bursts in food processor. They should be chopped but not pureed. Cover and refrigerate.

Freeze the yogurt mixture according to manufactures instructions, adding the blueberries in chunks at the end. Cover tightly and freeze.