FroYo

I will confess that I am a product of the fro-yo craze. You may recall- TCBY, ICBIY (now Yogen Früz), and the like. Oh yes, these were after-school treat destinations.

And the frozen yogurt enthusiasm of the jazzercize-crazed 80s has resurged of late. You may have tried Tuttimelon (in the Bay Area), Fraiche, Yoppi, Blush Organic, or the like with by-the-ounce self-serve machines and toppings galore. (Mochi. Oh, yeeeeees, mochi!)

I have this long-standing love affair with ice cream- you know, the full-fat, smooth mouth-feel, creamy stuff.

But today the draw of live, active cultures (!), and that distinctive, alluring tang of fro-yo has called me back to my roots. It was time to put my KitchenAid ice cream maker to a different use. And so we did. And so we liked.

Lightly Lavender FroYo

makes 4c

2 1/2 c (630 g) strained plain (whole fat) yogurt

1/2 c lavender simple syrup (or 1/2 c sugar or other flavored syrup/sugar)

1 tsp vanilla

I strain my yogurt with a fine mesh strainer, lined with a paper towel.

I make the simple syrup in a 1:1 ratio of sugar and water, infused with dried or fresh lavender from my yard. Vanilla is just vodka and vanilla beans, allowed to macerate in the corner of a cabinet for a month or so.

Mix ingredients. Chill for 1 hour.

Process in ice cream maker according to instructions. Remove to a container and freeze for 1 hour to cure, or serve soft.

We served this with sliced, dessert-wine poached pears and a drizzle of salted caramel. Rich, complex, & glorious!