Maple Frozen Yogurt
Adapted from In the Kitchen With a Good Appetite
16 oz (1 pint) greek-style yogurt
8 oz sour cream (full-fat)
3/4 cups maple syrup, grade B preferable
Mix together the yogurt, the sour cream and the maple syrup. Stir until well combined. Refrigerate for 1 hour and then freeze in your ice cream maker according to the manufacturer’s instructions.