Honey-and-Pistachio Frozen Yogurt
Makes about 4 cups. Reprinted from “Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats.” Copyright ©2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
1 cup shelled salted pistachios, coarsely chopped
3 cups Greek yogurt (whole milk or low fat is best)
½ cup honey, plus more for topping
1 tablespoon vodka (optional)
1. Put half of the pistachios in a spice grinder and grind to a powder. If a few chunks remain, that’s just fine.
2. In a medium bowl, stir together the ground pistachios, yogurt, the ½ cup honey, and the vodka, if using.
3. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. During the last minute of churning, add the remaining chopped pistachios. Transfer to a freezer-safe container and freeze for at least 4 hours before serving. Drizzle each scoop with a bit of honey just before serving.
4. Yogurt is best served with 5 days.
Testing note: I used the optional vodka to make sure the yogurt remained easy to spoon out.