Roasted Peach & Basil Ice Cream with Aged Cheddar Granola
Our Aged Cheddar Granola adds a sweet & salty crunch to this elegant peach ice cream, swirled with raw honey and infused with fresh basil.
We round out the flavors by adding a drizzle of extra virgin olive oil (fat = flavor!), and bring in the saltiness with an extra sprinkle of sea salt, and our savory granola.
Slightly savory, bright and tangy, with a fresh bite of sea salt & zingy basil.
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!