This frozen yogurt is kind of strange, but very appealing. I made this last summer and remembered it and made it again this year, so I knew I needed to document it here. I'm growing my own mint in a pot on my front porch. I've tried fresh mint ice cream before, but didn't enjoy it. So I'm excited and surprised this one is so good.
Fresh Mint Chip Frozen Yogurt
from The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte
1 cup fresh mint leaves
1 cup heavy cream
1/2 cup maple syrup
Scant 1/2 teaspoon peppermint extract
2 cups whole-milk Greek yogurt
2 ounces good quality dark chocolate, finely chopped
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 maple 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. Serve immediately, or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.