Ah, the pairing of fresh, summer stone fruit with cheese, alongside bright, zingy basil. This savory and sweet ice cream features floral & fruity peaches, enhanced by raw, local honey. Its aromas coalesce with the fresh scent of basil infused into the cream, uplifted by the tanginess of greek yogurt in its ice cream base.
We round out the flavors by adding a drizzle of extra virgin olive oil (fat = flavor!), an extra sprinkle of sea salt, and our crunchy, yet delicate aged cheddar granola.
Freeze your ice cream maker bowl overnight.
To roast and prepare the peaches: Heat oven to 425 degrees F. Toss halved peaches with melted butter, honey, and a pinch of sea salt. Roast for about 20 minutes until tender, then let cool.
Transfer to a food processor and blend until smooth. Let cool to room temperature.
To make the frozen yogurt base: Heat basil leaves with heavy cream over medium high heat to infuse. Let sit and cool.
Once cool, strain out the basil leaves, then combine basil-infused cream with yogurt, honey, vanilla extract, olive oil, and sea salt in a bowl. Whisk until fully mixed.
Churn in your ice cream maker until thick, about 17-20 minutes. Scoop into a freezer container to let harden for a few hours.
Serve with Aged Cheddar Granola, a drizzle of olive oil, fresh basil leaves, and an extra pinch of flakey sea salt. Enjoy!