Roasted Peach & Basil Ice Cream with Aged Cheddar Granola

Ingredients

• 1.5 lbs peaches (or 5 small ones), halved
• 1-2 tbsp honey
• 1 tbsp butter
• 3 cups whole-milk greek yogurt
• 1/2 cup heavy cream
• 3/4 - 1 cup honey, depending on level of sweetness
• Handful of fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tsp Vanilla extract
• A pinch of Sea Salt
• Jamie's Farm Aged Cheddar granola to serve
• Extra Virgin Olive Oil to serve

 Preparation

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!