Can I just say how much I love the ice cream attachment for my Kitchen Aid Mixer? Next to the mixer itself, it is literally the most amazing invention ever. Since I bought the ice cream maker last summer, we have stopped buying ice cream because frankly, homemade ice cream (or, in this case, fro-yo) tastes much better, is cheaper, and it’s sooooo easy to make!
This recipe came about as the result of an over-abundance of strawberries in our fridge, and that the fact that I am all about mixing strawberries and balsamic together these days. Needless to say, it was delish and didn’t last long in our freezer.
Strawberry Frozen Yogurt with Basil & Balsamic Vinegar
Adapted from My Gourmet Connection
3 cups plain Greek-style yogurt
3/4 cup sugar
1-1/2 teaspoons vanilla extract
1 tablespoon balsamic vinegar
1 lb strawberries, hulled and chopped
1 cup loosely packed fresh basil leaves
In a large bowl, stir together the Greek-style yogurt, sugar, vanilla extract and balsamic vinegar until the sugar is completely dissolved.
Place the strawberries in the work bowl of a food processor and pulse until puréed. Add the fresh basil and pulse until chopped, but pieces of the leaves are still visible. Combine the strawberries and basil with the yogurt mixture and refrigerate for at least 1 hour.
Transfer the mixture to an ice cream maker and freeze according the manufacturer’s instructions. Transfer to a tightly covered container and freeze for an additional 2 to 4 hours before serving.
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