Because I have him to thank for my salvaged ice cream maker, I thought it would be fitting to create an ice cream in his honor. Dad loves blueberry; I have a really great blueberry mojito recipe that I love to make in the summer. Borrowing the mint and lime flavors from the blueberry mojitos sounded like a great way to make the dessert light and refreshing while keeping the ice cream from getting too sweet. Because it has a tangier taste, I decided Greek yogurt would be a perfect base. Of course, frozen yogurt is also a lot quicker to put together than ice cream since you don't have to make a custard first!
Once the blueberries are heated, mash them with the back of a wooden spoon so that their juices combine with the sugar and lime.
Cook until mixture is slightly thickened and syrupy, about fifteen minutes. Allow to cool completely.
Combine the yogurt, sugar, lime juice, zest, salt, and rum in a large bowl. Whisk until smooth. (If you would rather leave the alcohol out, you can easily replace the rum with vanilla extract; the alcohol keeps the yogurt from freezing too hard, but vanilla will accomplish the same purpose.) Freeze mixture in your ice cream maker according to the manufacturer's instructions.
When ice cream maker stops, transfer frozen yogurt to a large bowl with a tight-fitting lid. Stir in blueberry mixture with a spatula.
Cover and freeze until mixture is hard enough to scoop.
The yogurt will take a little longer than an ice cream to harden - allow at least four to five hours for it to freeze completely.