My favorite “produce season” here in Utah is peach season. I wait longingly for those peaches to hit the fruit stands, and then I can’t get enough of them. They seem to come a little later here than in other parts of the country, so sometimes it is hard to wait for them when I see other bloggers getting their peaches earlier than we get them.
But they are in season now, and I’m a happy girl. When I was choosing out recipes to make for this month’s Cookbook of the Month, I knew I wanted to make peach ice cream. No question about it. But the peach ice cream recipe in this book is not a custard based ice cream, and I already know that I prefer the custard based ones. So I decided to try the frozen yogurt recipe.
This was actually my first time making frozen yogurt. I don’t know why it took me so long to try making it, because it is super easy and delicious!! This was just what I was looking for – creamy and delicious and full of peach flavor. A perfect treat to celebrate fresh, local peaches!
Recipe rating: 4.5 out of 5
Peach Frozen Yogurt
from The Perfect Scoop
Makes about 3 cups
1 1/2 pounds ripe peaches
1/2 cup water
3/4 cup sugar
1 cup plain whole-milk yogurt
a few drops of freshly squeezed lemon juice
Peel the peaches, slice them in half and remove the pits. Cut peaches into chunks and cook them in water in a medium nonreactive saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about ten minutes. Remove from heat. Stir in sugar and chill in the refrigerator.
When peaches are cool, puree them in a food processor or blender with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.