Jersey Milk and Honey Frozen Yogurt with Blackberry Swirl

**Prepare the Blackberry Puree:** In a saucepan, combine the blackberries and lemon juice. Heat over medium heat, stirring occasionally, until the blackberries soften and release their juices (about 5 minutes).

Use a blender or immersion blender to puree the blackberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds (optional, but recommended for a smoother texture). Set aside to cool completely.

**Make the Frozen Yogurt Base:** In a large bowl, whisk together the Jersey milk, Greek yogurt, and honey until well combined. Add the vanilla extract (if using) and stir to incorporate.

**Churn the Frozen Yogurt:** Pour the yogurt mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.

**Swirl in the Blackberry Puree:** Once the frozen yogurt is churned to a soft-serve consistency, gently fold in about 3/4 of the cooled blackberry puree, creating a swirl effect. Do not overmix, as you want to maintain distinct swirls.

**Freeze:** Transfer the swirled frozen yogurt to a freezer-safe container. Drizzle the remaining blackberry puree over the top. Cover tightly and freeze for at least 4 hours, or preferably overnight, until firm.

**Serve:** Let the frozen yogurt soften slightly at room temperature for 5-10 minutes before scooping and serving. Garnish with fresh blackberries, if desired.