Ingredients
1 qt. vanilla yogurt
1 tbsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. black peppercorns
1 tsp. fennel seeds
1 tsp. turmeric
1/2 tsp. mustard seed
1/2 tsp. ginger
2 c. raw mixed nuts
1/4 c. corn syrup
1 tsp. orange zest
1 tsp. Sea salt
2 c. blueberries or cherries
1/4 c. sugar
Preparation
Step 1Place yogurt in the bowl of an ice cream maker; process according to the manufacturer’s instructions, then freeze 1 hour to fully solidify.Step 2Meanwhile, combine whole spices in a medium skillet over medium-low heat. Cook, shaking often, 2 to 3 minutes. Transfer to a bowl to cool completely, then grind to a fine powder using a spice grinder or a mortar and pestle. Add remaining spices, and mix well.Step 3Preheat oven to 350 degrees F, and line 2 baking sheets with parchment paper. Place nuts in a medium bowl. Add corn syrup; toss well to coat. Mix in ground spices, orange zest, and sea salt; toss to evenly coat nuts. Spread nuts on baking sheets, and roast in oven until corn syrup is bubbly, 15 to 20 minutes. Cool completely.Step 4Meanwhile, make a fruit sauce by combining berries, sugar, and 1/2 cup water in a saucepan over low heat. Bring to a simmer; cook, stirring occasionally, about 15 minutes. Cool completely.Step 5To serve, scoop frozen yogurt into 4 bowls; top each with nuts and sauce.
Note: If you do not have an ice cream maker, substitute store-bought frozen yogurt.
