Servings: Serves 4
- 1 quart vanilla yogurt
- 1 Tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1/2 tsp. black peppercorns
- 1 tsp. fennel seeds
- 1 tsp. ground turmeric
- 1/2 tsp. ground mustard seed
- 1/2 tsp. ground ginger
- 2 cups raw mixed nuts , such as walnuts, almonds, pecans, and cashews
- 1/4 cup corn syrup
- 1 tsp. finely grated orange zest
- 1 tsp. sea salt
- 2 cups frozen blueberries or cherries
- 1/4 cup sugar
Place yogurt in the bowl of an ice cream maker; process according to the manufacturer's instructions, then freeze 1 hour to fully solidify.
Meanwhile, 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.
Preheat oven to 350°, 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.
Meanwhile, 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.
To serve, scoop frozen yogurt into 4 bowls; top each with nuts and sauce.