Intro
Recently I spent a few days in Aspen eating and drinking my way through the Food & Wine festival. Go ahead and take a moment to roll your eyes at that last sentence. I totally would.
The food was great, I mean really great; buffalo milk soft serve with olive oil and flaky salt, salted chocolate popsicle with tequila, duck meatball sliders with bacon and Greek yogurt jam, blue cheese powder (really, it’s a thing and quite frankly it’s going on everything) and anything that the guys from Animal and Son of a Gun made was pretty much my favorite. (If you want more to see more photos of all that food check out my instagram).
As amazing as the food was in Aspen the people who I shared the weekend with were even better. It’s really always about the people, right?
I found my people; the ones who happily eat a burger in a hotel room bed while watching, Catfish on MTV with no shame and the ones who like to hang out in the corner at parties. I like to call us; Cornervoires. We talk about things beyond the weather, we point out the bites not to be missed and we call it a night around 10 pm because the quiet hotel room is calling us home.
I came home eager to cook in my own kitchen after eating so much food made by and learning from some of the best in our industry (did you know Jacques Pepin pan fries his deviled eggs?!). Basically I was spoiled by incredible food and inspired to spoil others in the same way.
This frozen yogurt pulls inspiration from a number of places and tastes from the weekend. It’s softly sweetened with honey so it’s fragrant and floral without masking the bright tang from the yogurt. I use full-fat or as close to full-fat Greek yogurt as I can find then whisk in honey, a pinch of salt to round out the flavors and finally just a bit of vanilla extract. You could add a pinch of cinnamon or cardamom or use vanilla bean if your pantry isn’t bare like mine. I came home to the markets loaded with berries and my currant tree bursting with fruit so I topped the yogurt with golden raspberries, red currants and mulberries.
I find it’s best to serve it straight from the machine so it has the consistency of soft-serve.
I do so hope your ice cream base is already in the freezer because if so you are about twenty-five minutes away from frozen yogurt.
*This trip was sponsored by Chobani and is the reason you’ll see a lot of yogurt inspiration on the blog in the coming months as I came home inspired by many of the amazing tastes that Chobani served over the weekend. The photos and words are all mine.
I’ll be working with them to create a “Lookbook” based on all the great food and trends we saw in Aspen. I will be sure to tell you more about that when it comes out.
Honey Sweetened Frozen Yogurt
Serves 4-6
24 ounces plain, full fat Greek yogurt
1/3 cup honey (or up to a scant 1/2 cup)
pinch salt
1 teaspoon vanilla extract
Fresh berries for serving
In a large bowl whisk together the yogurt, honey, salt and vanilla extract. Taste and adjust the seasonings to your liking.
Freeze in your ice cream machine according to the manufacturer’s instructions.
Glorious photographs. Sounds like quite a treat being out in Aspen!
What a simple yet delicious recipe. I think I already have all the necessary ingredients at hand. Thanks for sharing.
I love it when that happens. I’ve been tempted to make batch after batch because it’s so easy. My ice cream base is always in the freezer, just in case.
I love the way you wrote about the trip and I love that you got to go. Also love the look of this frozen yogurt! : )
love love love. Just like I LOVE everything you do. Thanks for the love. 🙂
First, lovely post. The photos are gorgeous. I’ll definitely be making the frozen yogurt – but can you please give us more details on Pepin’s fried deviled eggs?
The pictures in this post are simply delectable 🙂 And the recipe is so perfect for the summer!
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one! It’s on a totally different topic but it
has pretty much the same page layout and design. Wonderful choice
of colors!
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community in the same niche. Your blog provided us useful information to work on. You have done a extraordinary job!
Love the styling of this – the beautiful berries with the yoghurt just looks so cool!
http://youtube.com/addalittlefood
YUM. I love frozen yogurt sooo much, especially with honey and berries (and maybe some crunchy nuts or granola). This looks so amazing, and the photos are gorgeous, as always. I need to get me an ice cream machine.
Yes! Some crunch would have been lovely. Get yourself an ice cream maker girl! So necessary. 🙂 (Thanks for the kind words).
What an incredible experience – I’m totally salivating at the sound of all of that amazing food you got to try. And this frozen yogurt = perfect. This will be getting made frequently over the summer.
What an amazing opportunity. Love all the pictures. I would have definitely been hanging out with the hotel room crowd too!
Hooray for cornervoires!
Does this freeze solid, or is the fat and sugar enough to keep it from being a yogurt Popsicle (not that there’s anything wrong with that!)?
You know I never let it sit in the freezer long enough to see. I imagine it would freeze quite firm and then soften to a great serve able consistency as it warmed up a bit.
I made this on Saturday. Our store only had 2% yogurt, so we used that and added 2TB vodka to help keep it from freezing solid. Which didn’t work – overnight in the fridge and it was pretty hard, but thaws quickly.
Bottom line – it was DELICIOUS!! It was VERY rich and super satisfying. It tasted completely unhealthy – a very good thing in my mind! I’m going to keep making it for my after-dinner ice cream binges. Might add some natural peanut butter next time….
I love that you added vodka. Genius. It’s hard to find full fat yogurt. I know Chobani is coming out with a 4% in July. I’m pretty excited about it.
Last comment – promise! I did a second batch, but instead of honey used strawberry preserves – the kind made with juice instead of sugar. Oh my lord was that good!!! Third batch will be done with maple syrup. Thank you for a healthy alternative to my ice cream obsession.
Such a beautiful post…from your writing to your photography to, of course, your recipe. Simply stunning.
sounds divine. curious about how the honey easily whisks into the cold yogurt? though the more i think about it – ribbons of honey throughout would be lovely too!
You have to whisk for a bit but it worked great for me. I do love the idea of honey ribbons!
Does Chobani make full fat or even 2% yogurt? I only ever see fat free versions, and I generally don’t love fat free yogurt. Have you ever tried this with 2%
Rolling my eyes over here. So jealous! Next year I’m sneaking in your suitcase ok? ok. Love seeing your photos, what a fun weekend. Would happily chat in the corner with you, my friend.
Ahh the agony of wanting to make ice cream and not having room in your freezer for the ice cream maker bowl….what are we going to sacrifice to find some space in there?
wow what a beautiful post & delicious recipe. will definitely be trying it out. thanks for the inspiration!
From your pictures it looks like an incredible trip!! This is a wonderfully refreshing summer treat – yum!!
This blogpost is awesome. I really love the fact that you went to a festival and came back with a whole bunch of new inspirations form other people working in the same industry as you do. Thanks for the lovely new recipe. Have a wonderful day everyone. Lots of love 🙂
I made this using a plain full fat goat yogurt, 1/3 cup honey, a bit of lemon juice, scraped some vanilla bean and a nice pinch of sea salt. Heaven. Delicious even before I put it in the ice cream maker! I served it over some roasted white peaches. Yum. It’s a must to serve right away cause it changes in consistency quite a bit when frozen. Still yummy though.
Thanks!
Aria
http://saltyspicybitterandsweet.com
I am going through a yogurt phase now… I will have to try this recipe out! Thanks for posting!
Hi Ashley, I was giddy reading this post, as i am most times i read your posts. I am a fellow cornervoir and DIED when i saw that you were at the food and wine festival! That would be my absolute heaven on earth, no eye rolls here from this girl, more like wide-eyed pure friendly jealousy : ) Talks about the weather make me gag and i loved your description of “our type of people” aka cornervoir which i will now use until the end of time LOL Thank you : )
I’m betting a 1/2 teaspoon of Xantham gum would keep it the right texture. It keeps ice crystals from forming. I always use it in ice cream.