Frozen Blackberries & Yogurt with Honey

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This recipe is now the second that I've made from Alison Roman's cookbook Dining In, which I recently bought after my first bite of her salted chocolate chunk shortbread cookies. Her dessert recipes look, sound, and taste outstanding. Well, to be fair, I've only made 2 of them so far, but she's got a 100% success rate so far. This recipe was really fun, very easy, needs no special equipment, and yielded a delicious and frozen dessert hat is a mix between frozen yogurt and a semifreddo. The swirls of tart yogurt and berries compliment each other well and it looks lovely in a bowl. Try it out!

INGREDIENTS
12 oz (total) fresh blackberries and raspberries
3/4 cup honey (separated into 1/4 cup and 1/2 cup)
1 cup heavy whipping cream
1 1/2 cup whole fat greek yogurt or labneh
pinch of salt
squeeze of lemon juice

Prep a loaf pan by lining the inside with plastic wrap. You may need to spray the pan first with cooking spray first so that the plastic wrap sticks to the edges well.

Heat the berries with 1/4 cup of honey in a small saucepan over medium high heat and bring to a boil for 8-10 minutes, until berries start to break down and sauce thickens a bit. Let cool completely (I allowed the freezer to help me speed up this step).

Meanwhile, using a whisk & arm strength or an electric mixer beat the heavy cream into medium stiff peaks. Fold in the greek yogurt and a pinch of salt, being careful not to overmix. Stir in a little lemon juice to the berry mixture (if you think it could use a little tart kick) and then carefully fold the mixture into the yogurt cream with only 3 or 4 folds... you want to be able to see and taste each individual flavor, not have it all blended together. Pour into prepared pan and freeze for a few hours (Alison recommended 2-3 and I found that it was better at 4-5). If its too hard to scoop leave it on the counter for 15 minutes before putting into bowls.