Unlike some of the other frozen yogurts in this book, I only make this with plain, unstrained yogurt. Since the peach purée is so velvety thick, this frozen yogurt has a lovely consistency when frozen.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
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, then chill in the refrigerator.
Step 2
When the peaches are cool, purée them in a food processor or blender with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice.
Step 3
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 4
Serve Peach Frozen Yogurt with a summertime Mixed Fruit Coulis (page 181).
