It’s day two of Ice Cream Week, and today I’m featuring an original recipe for frozen yogurt. About this time of year, I’m always trying to come up with ideas to use fresh basil. With the hot weather we’ve been having, my basil plants are growing like gangbusters, and I like to use it in different ways (one can only eat and freeze so much pesto).
So I decided to try adding it to frozen yogurt. I used a combination of sweet and cinnamon basil, but you can use whatever kind you have. I might try it with a bit of Thai basil next time.
The flavors of honey and basil complement each other beautifully. This is sure to be a frequent repeat around here.
Basil Honey Frozen Yogurt
- About 2 cups fresh basil leaves
- 1/2 cup honey
- 1/2 cup granulated sugar
- 3 cups plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Wash the basil leaves, then blot dry with a kitchen towel or paper towels.
- Chop basil leaves (a rough chop is fine) and place in small saucepan with honey and granulated sugar. Heat until sugar melts and the mixture just begins to boil, then remove from heat, cover, and let steep for 20 minutes.
- Mix yogurt, vanilla, and lemon juice in medium bowl. Strain honey mixture through fine mesh strainer into bowl with yogurt. Mix well.
- Chill yogurt mixture for several hours or overnight, then churn in ice cream maker according to manufacturer’s instructions. Eat soft or freeze for a few hours to harden.
Makes about 1 quart
On tap for tomorrow: Frozen Wine Slushy
And be sure to check out: