Homemade roasted raspberry frozen yogurt captures the essence of summer raspberries beautifully. Recipe adapted from David Lebovitz.
Heat your oven to 400 degrees F. Wash and dry the raspberries, and toss them with balsamic, maple, and sea salt. Spread on a smallish rimmed oven-proof pan (a 9-inch cake pan works wonderfully). Roast for 30 - 35 minutes, or until the juices are bubbling but not burning, and the tops of the berries have started to brown just a bit. Use a spatula to turn the berries halfway through. Set aside to cool.
Process according to your ice cream maker's instructions. The frozen yogurt will be quite soft even after a good churning. Spoon into your preferred ice cream container (I use a metal loaf pan with a lid) and freeze for at least 6 hours to cure. If you are pressed for time, throw a few little bowls in the freezer too to keep your not-quite-cured frozen yogurt cold.