About a month ago, maybe a little longer, I got a care package in the mail from a couple in Vermont, Randy and Merrilou. I’ve never met this couple. They only know me through the show. They took it upon themselves to send me a Vermont care package, just because. It was extremely humbling. In the HUGE box, they stuffed 2 half-gallon jugs of maple syrup, 2 local microbrew beers to try, some King Arthur flour, a maple recipes booklet, some amazing maple butter (this was new to me, and it is FANTASTIC on toast, if you ever get a chance) and a maple syrup grading pack.Print
Maple Frozen Yogurt
- Prep Time: 1 min
- Total Time: 1 min
- Yield: 4
- 2 cups nonfat Greek yogurt
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- Maple pecans:
- 1 cup chopped pecans
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon or nutmeg
- Combine ice cream ingredients with a whisk and chill.
- Put pecans in a dry skillet over medium heat and toast, stirring, about 5 minutes.
- Add the syrup and cook, stirring, another 3 minutes until the syrup begins to “dry”.
- Sprinkle with cinnamon and remove from heat.
- Once the yogurt mix is thoroughly chilled (At least one hour, and up to 2 days) freeze it in your ice cream dealie as per your manufacturer’s instructions. Frozen yogurt probably will freeze quicker than ice cream, so check it a little sooner than normal.
- Serve topped with maple pecans right away for a soft-serve texture (I think it’s the best!) or pack into an airtight container and freeze for an hour for a firmer, scoopable texture.
Another light frozen delight: my great-grandma’s Grape Ice recipe
According to the maple syrup grading set also included in my care package, the mysterious “back yard” maple syrup in the half-gallon jugs looks to be Grade A Dark Amber. Do you agree?