Honey-Poppy Seed Frozen Yogurt (Poppy Seed)
Tiny poppy seeds add a pleasing crunch, delicate nutty flavor and subtle floral notes to this honey-infused yogurt. For a midsummer treat, serve the frozen yogurt with grilled stone fruits, such as nectarines, plums or cherries. Grill halved, pitted fruit over medium-high heat for 3 to 4 minutes per side. Place a few pieces of the grilled fruit in each bowl, drizzle with honey and top with frozen yogurt.
- 3 cups plain whole-milk yogurt
- 1 cup heavy cream
- 3/4 cup honey
- Grated zest of 1 lemon
- 1 Tbs. poppy seed
- Pinch of salt
In a bowl, whisk together the yogurt, cream, honey, lemon zest, poppy seed and salt until smooth. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
Transfer the cold yogurt mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the frozen yogurt to a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days. Makes about 1 quart.
Adapted from a recipe by Williams-Sonoma.