If someone gave me a container of Edy’s Slow Churned Peach Frozen Yogurt it wouldn’t be out of the realm of possibility for me to consume the entire container. In one sitting. This is how much I love it. So I was tickled peach ::insert rim shot here:: when I saw a recipe for Peach Frozen Yogurt in The Perfect Scoop. If you have an ice cream maker but don’t have this book, GET IT RIGHT NOW. It’s OK, I’ll wait right here.
All set? Awesome.
I pretty much kept to the recipe but substituted Greek Yogurt for regular yogurt. It definitely gave the yogurt a more tart flavor, so next time I’ll try the regular yogurt and see how it turns out. It was still delicious, flavorful and creamy. Perfect for consuming especially during a heat wave.
Peach Frozen Yogurt
From the Perfect Scoop
- 1.5lbs ripe peaches
- .5 cup water
- .75 cup plain whole milk yogurt (I used Greek yogurt)
- freshly squeezed lemon juice
- 3/4 cup of sugar
Peel peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about 10 minutes. Remove from heat, stir in the sugar, then chill in the refridgerator.
When the peach mixture is cool, puree in a food processor with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice.
Freeze in ice cream maker according to manufacture’s instruction. Eat immediately or chill for a few hours if you want it to be harder.
Enjoy! Mr. Kitchen Misfit and I are heading out to Portland, ME for Labor Day weekend and I’m hoping to take LOTS of pictures and share them with you when I get back. Hopefully Hurricane Earl won’t spoil our plans! Have a great weekend!