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.
PrintMaple Lavender Frozen Yogurt
As it turns out, rich maple syrup and floral lavender play oh so nicely together.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 1 quart 1x
Ingredients
Scale
- 3/4 cup half & half
- 1 1/2 teaspoons dried lavender (loosely packed)
- 2/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups 2% greek yogurt
- 1 1/2 tablespoons bourbon
Instructions
- 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.
