Blueberry Basil Frozen Yogurt

Name: Blueberry Basil Frozen Yogurt
Yield: 8 serving(s)
Ingredients: 3/4 c. fresh basil leaves, whole; 2 c. half-and-half; 3 c. plain 2-percent Greek-style yogurt; 2/3 c. sugar; 1/3 c. light corn syrup; 1 1/2 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 1 1/2 c. blueberries; 1/2 c. blueberry preserves; 3 tbsp. chopped fresh basil; 1 tbsp. lemon zest

By Marian Cooper CairnsPublished: May 28, 2014

2 Ratings

Jump to recipe

Jennifer Davick

Yields:

8 serving(s)

Total Time:

1 day 3 hrs 30 mins

Lighter than traditional ice cream, this summery frozen yogurt has all the flavor of fresh berries and herbs.

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Ingredients

3/4 cup fresh basil leaves, whole
2 cups half-and-half
3 cups plain 2-percent Greek-style yogurt
2/3 cup sugar
1/3 cup light corn syrup
1 1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 1/2 cups blueberries
1/2 cup blueberry preserves
3 Tbsp. chopped fresh basil
1 Tbsp. lemon zest

Directions

1. Step 1Combine ¾ cup whole basil leaves and half-and-half in a bowl; chill 24 hours. Strain; discarding basil. Whisk together yogurt, sugar, corn syrup, vanilla, salt, and half-and-half; let stand 5 minutes. Whisk until sugar dissolves. Chill at least 2 hours or until very cold.
2. Step 2Mash together blueberries, blueberry preserves, chopped fresh basil, and lemon zest in a bowl. Add to yogurt mixture and stir to combine.
3. Step 3Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer's instructions. Freeze 1 hour before serving. Store up to 1 week.