I must confess that whilst in Italy it took nothing but sheer will not to sink my teeth into a heaping bowl of gelato. In Dorcas Lane fashion I must say that gelato ''is my one weakness''. Pillows of sweetened cream piled high atop a crunchy cone. Who wouldn't be tempted.
Thankfully my temptations did not lead to folly, but rather inspired me to create my own version, equally enticing and delicious. Mind you, this recipe does not have the same constitution as Italian gelato, but the tangy yogurt, sweet honey and slight bite of balsamic vinegar adds a unique flavor, far more dimensional than that of pistachio or chocolate.
So for those of you who enjoy a diet free from processed sugar and eggs, this sweet, cold treat is one to add to your repertoire. And if yogurt is on your no-no list I am sure this would be delectable with coconut milk.
Now if only I could figure out how to make a grain free ice cream cone!
Strawberry, Basil & Balsamic Frozen Yogurt
- 3 cups whole milk yogurt ( For those of you who are on the SCD diet you can use the SCD legal yogurt.)
- 1/2 cup honey
- 1 TBS balsamic vinegar
- 2 TSP vanilla extract
- 1/2 tsp salt
- 1 lb. hulled strawberries
- 1 cup fresh basil, packed
Place strawberries and basil leaves in a blender or food processor and blend. Combine yogurt, honey, vinegar, vanilla and salt in a bowl. Add strawberry and basil mixture and stir to combine.
Place mixture into ice cream maker and proceed according to the machine's instructions.
Makes about 5 cups.