Ingredients:
6 c. (48 oz.) plain yogurt
1 c. fresh basil leaves, thinly sliced
1/2 c. sugar
1/2 c. chopped walnuts, toasted
4 tsp. grated lemon peel
Directions:
Line a strainer with 4 layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Discard liquid from bowl. Place yogurt in a large bowl; stir in the basil, sugar, walnuts and lemon peel.
Fill cylinder of ice cream freezer; freeze according to manufacturers' directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
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