As it turns out, rich maple syrup and floral lavender play oh so nicely together.
By Brittany Everett
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.
- ¾ cup half & half
- 1½ teaspoons dried lavender (loosely packed)
- ⅔ cup maple syrup
- ½ teaspoon vanilla extract
- 2 cups 2% greek yogurt
- 1½ tablespoons bourbon
- In a small pot, bring the half & half just to a simmer. Remove from the heat, stir in the lavender and steep for 5 minutes. Strain out the lavender, whisk in the maple syrup and allow the mixture to cool to room temperature.
- Whisk together the cooled maple syrup mixture with the yogurt, vanilla and bourbon. Chill the mixture until very cold, at least a couple of hours. Churn according to your ice cream maker's directions.
A graphic designer by day, Brittany enjoys cooking, eating, photographing and discussing food with every other waking moment. She created Kitchenette, a food blog dedicated to making delicious comfort foods from scratch and with love.