As it turns out, rich maple syrup and floral lavender play oh so nicely together. I also added bourbon, both for flavor and its anti-freezing capabilities. When using a low-fat yogurt, the alcohol keeps it from becoming a block of ice after a few hours in the chill chest.
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Maple Lavender Frozen Yogurt
- Total Time: 2 hours 10 minutes
- Yield: 1 quart 1x
Description
This Maple Lavender Frozen Yogurt combines the rich sweetness of maple syrup with the floral notes of lavender, enhanced by a touch of bourbon for flavor and a creamy texture.
Ingredients
- 3/4 cup (180 ml) half & half
- 1 1/2 tsp dried lavender (loosely packed)
- 2/3 cup (160 ml) maple syrup
- 1/2 tsp vanilla extract
- 2 cups (480 ml) 2% Greek yogurt
- 1 1/2 tbsp (22 ml) bourbon
Instructions
- In a small pot, bring the half & half just to a simmer over medium heat. Remove from the heat, stir in the lavender, and let it steep for 5 minutes.
- Strain out the lavender using a fine mesh sieve, then whisk in the maple syrup and vanilla extract until well combined. Allow the mixture to cool to room temperature.
- In a large bowl, whisk together the cooled half & half mixture, Greek yogurt, and bourbon until smooth and fully incorporated.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the frozen yogurt to an airtight container and freeze for at least 2 hours, or until firm enough to scoop.
Notes
- Using bourbon not only adds flavor but also prevents the yogurt from freezing too hard.
- Opt for a good quality maple syrup for the best flavor.
- This frozen yogurt can be stored in the freezer for up to 2 weeks.
- Allow it to sit at room temperature for a few minutes before scooping if it becomes too firm.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 16
- Sodium: 30
- Fat: 6
- Carbohydrates: 18
- Fiber: 0
- Protein: 4
- Cholesterol: 15
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- Sweet Corn and Coconut Milk Ice Cream
Frequently Asked Questions
Why does this recipe add bourbon to a frozen yogurt?
The 1 1/2 tbsp (22 ml) of bourbon serves two purposes: flavor and anti-freezing. The article explains that when using a lower-fat yogurt, the alcohol prevents the frozen yogurt from turning into a solid block of ice after a few hours in the freezer.
How is the lavender incorporated without making the yogurt gritty or floral-tasting?
The 1 1/2 tsp dried lavender is steeped in hot half & half for 5 minutes, then strained out through a fine mesh sieve before any other ingredients are added. This extracts the floral flavor without any plant matter ending up in the finished yogurt. 
What if my frozen yogurt becomes too firm to scoop after storage?
The notes advise letting it sit at room temperature for a few minutes before scooping. The frozen yogurt keeps in the freezer for up to 2 weeks.
