You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minIngredients
Directions
Bring a medium pot of water to a boil. Fill a bowl with ice and water.
When the water comes to a boil, drop in the peaches and count to 30.
Remove from the water and transfer directly to the ice water.
Allow to cool for about a minute, then peel off the skin.
Dice the peaches, and discard the pits.
Place in a resealable plastic bag.
Slice the banana, and place in the bag with the peaches.
Freeze overnight.
Chill a one-quart container in the freezer.
In the bowl of a food processor fitted with a steel blade, mix together the yogurt, honey and vanilla extract. Remove the frozen fruit from the freezer.
Break up the peaches if they have frozen into a lump.
Place the frozen fruit in the food processor, and pulse until it has broken up in the yogurt.
Turn on the food processor, and process until the mixture is smooth, stopping the machine from time to time to make sure there are no big lumps.
If there are, pulse to break up the lumps, and then continue to process the mixture until smooth.
Scrape out of the food processor into the chilled container, and freeze for two hours for soft-serve frozen yogurt or four hours or longer for solid frozen yogurt.
Allow to soften for 15 to 30 minutes in the refrigerator before scooping.
Comments
MMM good