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Greek Yogurt and Maple Ice Cream

Jill Rainville

3 cups plain Greek yogurt
3/4 cups heavy cream
3/4 cups maple syrup
1-1/2 tbsp. vanilla or vodka

- Whisk together yogurt, cream, syrup and vanilla in a large mixing bowl until well-blended and syrup is incorporated. Cover with lid or plastic wrap and refrigerate for at least 2 hours.

- Freeze in a quart-sized ice cream maker according to the manufacturer's instructions.
- Serve immediately or return to the freezer. If kept in the freezer overnight, soften at room temperature for 10-15 mins before serving.

- Drizzle with Maple syrup before serving.

Makes approx. 2-1/2 pints.