From Chef Colin Moody
Makes 4 Cups
32 ounces plain whole milk yogurt* 1 vanilla bean, scraped1/3 cup honey 1 sprig of fresh rosemary 1 Pound seasonal berries 2 Tbl coconut oil or butter ¼ Cup brown sugar 2 Tbl Grand Marnier
Method:
Heat the honey until in begins to boil, put rosemary spring into honey, remove from heat and let infuse for one hour. Add the yogurt and honey to a bowl and stir together until completely combined, carefully slice an incision down the whole length of your vanilla bean. Open the bean and using the back of a knife, scrape the small black specs out of the bean and add them to the bowl with the yogurt and honey.
Mix everything well and pour mixture into your ice cream maker and follow the instructions according to your maker. Chill in freezer and scoop out into bowls.
In a sauté pan over high heat, place coconut oil, or butter. Add sugar and cook, stirring frequently for one minute, then add berries and continue to sauté for 1-2 minutes. Carefully with head away from pan, add grand marnier to pan, allowing it to flame (being careful not to burn yourself). Pour over frozen yogurt and serve immediately.
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