Thursday, June 30, 2011

Peach Frozen yoghurt

Having both a new ice cream machine and a book filled with ice cream recipes should be total bliss! Too bad it's been raining almost non-stop these past few weeks...

But that hasn't stopped me completely from making ice cream. Every time the temperature rose slightly I ran to the store to get everything I needed to make some sort of ice cream. Any sort of ice cream... Doesn't matter what!

So when the temperature was going to rise again and I found good, ripe, flavourful peaches, it was meant to be...

Peach ice cream! I wanted a really fresh ice cream and found a recipe for Peach Frozen Yoghurt! Perfect!

The recipe is easy, but you still have to cook the peaches, so if at all possible....plan ahead, so you have enough time to let the mixture cool down. The recipe calls for 1/2 cup of water but I think you can minimize that further to 1/4 cup and up the yoghurt to 1 1/4 cup, that way it becomes a little creamier.


Peach Frozen Yoghurt

Yield: about 3 cups

1 1/2 pound peaches (4-5 peaches)
1/4 - 1/2 cup water
3/4 cup sugar
1 - 1 1/4 cup plain whole-milk yoghurt
A few drops lemon juice


Peel the peaches, slice them 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 10 minutes.

Remove from the heat, stir in the sugar and chill in the refrigerator.

When the peaches are cool, purée them in a blender or food processor with the yoghurt until almost smooth, but slightly chunky.

Mix in a few drips of lemon juice.

Freeze the mixture in your ice cream machine according to the manufacturer's instructions.


Source: The Perfect Scoop, David Lebovitz

No comments:

Post a Comment