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