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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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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. 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.