Peach Frozen Yogurt
It finally feels like summertime has hit Seattle – I’ve even started sweating, outside, and not just when I’m doing vigorous activity like running or jaywalking. I was thrilled that Streusel suggested a month of frozen desserts, because I, for one, am all ready for summertime. And what, my friends, says summertime more than Peach Frozen Yogurt?!
The other reason that Streusel’s timing was impeccable was because we had just been invited to my pal Stephanie’s for a 4th of July celebration. Stephanie was cooking Southern food (hooray for that!) so I made this cake (it was surprisingly delicious – not my usual flavor profile, we’ve discussed this before) and figured some peach froyo would go perfectly on the side (spoiler alert: it did!).
This was my first foray in to the world of frozen yogurt, and I was surprised at how different the texture is from ice cream (at least, this recipe is!). It’s definitely not the treat from the pile-on-the-toppings sort of froyo shop – this is almost more like sorbet. Cool, sweet-tart and refreshing, it’s a treat that should be eaten on a deck (or porch) on a hot summer day.
Frozen yogurt is even easier to make than ice cream, so this came together quickly and simply. Enjoy!
Peach Frozen Yogurt
Yield 3 cups
- 1 1/2 pounds ripe peaches (about 4 large)
- 1/2 cup water
- 3/4 cup sugar
- 1 cup plain whole milk yogurt
- Peel the peaches, slice in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about 15 minutes.
- Remove from the heat, stir in the sugar, then chill in the refrigerator.
- When the peaches are cool, puree them in a food processor or blender with the yogurt until almost smooth but still slightly chunky.
- Freeze the mixture in your ice cream maker according to the manufacturer's instruction
July 8, 2018
This entry was posted in desserts, ice cream and tagged dessert, frozen yogurt, peach, summertime treats.