Blueberry Cinnamon Frozen Yogurt

Blueberries are in season and James had a great idea to try blueberry frozen yogurt. This recipe turned out wonderful. The cinnamon adds a twist to your normal fruit frozen yogurt. The original recipe is found Here.
I did change it up a bit and the following recipe is with my changes.

Ingredients:

• 2 pints fresh or frozen blueberries
  
• 6 Tbsp lemon juice
• 1 1/2 cups of sugar
  
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 1/2 cups full fat plain or vanilla yogurt (if using low or non-fat yogurt, add 4 Tbsp cream)
• 1 cup whole milk

Directions:

1. Place the lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, blend blueberries to desired consistency, depending on how smooth you want the result. When all of the sugar has dissolved, remove from heat and let cool. Add pureed blueberries to sugar mixture. Make sure mixture is completely cool before the next step - if you're in a hurry use a cold water bath or stick in the freezer for a little while.

2. Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.*

3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be VERY soft) or let it firm up a bit by freezing it for several hours.

Make about 2 quarts.

*James and I skipped this step because we thought it was cool enough. It still turned out great, just took a lot longer to freeze in the ice cream maker. Next time, I'll follow this step, especially if I'm afraid I'll run out of ice!