Maple Lavender Frozen Yogurt

By Kitchenette
June 3, 2013
2 Comments


Author Notes: I used 2% yogurt in the recipe - if you want to go full-fat, go right ahead! I wouldn't recommend using non-fat; even with the help of the half & half and bourbon, it's pretty impossible to scoop after freezing.Kitchenette

Makes: about 1 quart

Ingredients

  • 3/4 cup half & half
  • 1 1/2 teaspoons teaspoons dried lavender (loosely packed)
  • 2/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 cups 2% greek yogurt
  • 1 1/2 tablespoons tablespoons bourbon

Directions

  1. 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.
  2. 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.

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Reviews (2) Questions (0)

2 Comments

Jazzball June 23, 2013
What about subbing honey for the maple syrup? Honey and lavender is soooo heavenly. Really glad to see this as a frozen yogurt, thanks!
 
Author Comment
Kitchenette January 14, 2014
Sure, sounds good! Similar consistency and sweetness level - go for it! :)