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
cup half & half
teaspoons teaspoons dried lavender (loosely packed)
cup maple syrup
teaspoon vanilla extract
cups 2% greek yogurt
tablespoons 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.
- This recipe was entered in the contest for Your Best Frozen Dessert