Fig Raspberry Greek Yogurt Ice Cream with Honey
- 2 cup of frozen raspberries
- about 5 fresh or frozen figs
- 1/4 cup sugar
- 1/4 cup of water
- 1 small container of Fage Greek yogurt
- 2 TB of honey
- 1/2 ts vanilla extract
Pour the water and sugar into a heavy bottom pot, heat the water and dissolve the sugar. Add the fruit once dissolved, and heat them up, but do not cook the fruit. Remove from heat, and cool slightly.
Pour into blender, and puree smoothly.
Add the honey, vanilla and Greek yogurt, and blend again. Pour the mix into the freezer bowl, place the rotating blade in it, and get the ice cream maker going. Ice cream should be read in about 20min. Serve immediately, or freeze.