Fresh Mint Chip Frozen Yogurt
- 1 cup fresh mint leaves
- 1 cup heavy cream
- ½ cup plus 2 tablespoons brown rice syrup
- Scant ½ teaspoon peppermint extract
- 2 cups whole-milk Greek yogurt
- 2 ounces good-quality dark chocolate, finely chopped
Instructions:
Unlike most frozen yogurt recipes, this one has cream in it, but it’s for a good reason.
- Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
- Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
- Churn the yogurt mixture in an ice cream maker, following the manufacturer’s instructions. When the yogurt is finished churning, stir in the chocolate. Transfer the frozen yogurt to a covered container and store in the freezer, where it will firm up. It tastes best after just 1 hour in the freezer. If it hardens completely, remove it from the freezer 15 minutes before serving to make it easier to scoop.