1. Take half of mixed berries, roughly chop then set aside. Put remaining berries into a mixing bowl and crush with back of a fork to make a purée.
2. Add condensed milk to berries and stir to combine. Add yoghurt and chopped berries and fold together until combined, being careful not to break up berries too much.
3. Pour into a large freezerproof container then cover and freeze. The frozen yogurt will keep for up to 1 month.
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Oak chopping board, Lakeland. Classic glass bowl (2 litres), Classic glass measure jug (1 litre), Pyrex. Professional "S" vegetable knife, Loft 24-piece dinner set, Zwilling J.A. Henckels. Black two-tone silicone scraper, Kuhn Rikon UK. Glass ice cream bowl, tupperware, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
