What a week! I meant to bring this to you on Friday, but I come with a handful of excuses, so you can pick your favorite, whether it’s my new “real” job (hello again, pants), the stomach bug I wrangled with Friday night (I won), or my commitment to see every episode of Portlandia available on Netflix (everyone needs a goal).
So, weekend post it is. And it’s worthy of being part of your weekend — tangy salted yogurt, flecked with fresh mint, kissed with the pure sweetness of honey. I didn’t have Valentine’s Day in mind when I made this, but it would be a great not-too-heavy sweet note to end your evening with. Plus, mint! You had garlic in your dinner again, didn’t you? You want to make out later with your special someone, don’t you? Well, my friend with the dragon breath, worry not. I’ve got your back. Just eat approximately a quart of mint froyo and stay fresh.
Also, my food styling choices are serendipitously spot-on. BRB, high-fiving a million angels.
If you have not made homemade frozen yogurt, it is my duty as a fellow patriot and friend to suggest it. Even if this particular flavor isn’t up your alley, try plain yogurt with sugar. It has a pure, clean, tangy flavor you just can’t get at those self-serve joints. My guess is that you would never want to put a handful of gummy bears on that (though I’d never judge).
Have I mentioned how easy it is? As much as I love making ice cream (evidence), it’s nice to be able to just mix, chill, and churn. No custards, no straining — just everything that is pure in this world. Yogurt, honey, and … I guess we can’t put puppies in here. Give this the best salt you have, too. In my case, it’s Jacobsen hand-harvested Oregon sea salt. Get that ocean goodness in your froyo, if you can.
Of course, topping everything off with honey is the grandest of grand ideas. It hardens and becomes a bit chewy. Do gummy bears do that? Bueller?
In any case, let’s dive into this headfirst and decide on those important questions later. I hope your weekend has been good to you! That’s the only job it has, after all.
- 1 quart plain full-fat yogurt (not Greek)
- 3/4 cup honey
- 1/4 cup (packed) finely chopped fresh mint
- 1 teaspoon kosher salt
- Combine all ingredients in a large bowl and mix thoroughly until combined. Cover and chill in the fridge for at least two hours.
- When mixture is thoroughly chilled, process in an ice cream maker according to the manufacturer's instructions. (The mint may clump around the paddle as your yogurt churns; just scrape it off and mix it back into the churned mixture before freezing)
- Freeze for at least 4 hours before serving. Makes a generous quart.