Fresh Peach Frozen Yogurt with Only Four Ingredients

Frozen yogurt is not ice cream, and it's not even a substitute, no matter what TCBY says. It's another animal entirely, and when we stop comparing it to its richer cousin, we enjoy it oh so much more. This one is just about the best we've ever made, and it's so, so easy.

The extremely sweet, extremely juicy peaches that had been ripening on our countertop helped out quite a bit in the "best we've ever made" department. We didn't need much sugar—or, really, much of anything—to turn them into a beautiful, creamy dessert. And because you aren't cooking a custard, you can be ready to pour the mix into your ice cream maker in about 10 minutes.

We followed David Lebovitz's advice to use whole milk yogurt (still healthier than heavy cream) and, had we not been fresh out of vodka, we would have put in a couple of tablespoons. Apparently it can help frozen yogurt stay creamy, rather than icy, but we'll have to find out in the next batch.

We will say that this stuff is great right out of the ice cream maker—soft, fluffy, melt-in-your-mouth dreamy. If you do want it a little harder, put it in the freezer for an hour or two, then serve. Once it's frozen solid, it needs a bit of time to warm up.

Fresh Peach Frozen Yogurt
makes about a quart

3 large, ripe peaches, peeled and cut into chunks
1/2 cup sugar
juice of 1/2 lemon
2 cups plain whole milk yogurt

Put the peaches, sugar, and lemon juice in a food processor or blender and purée. (If you do want to add vodka to keep the mix from getting icy in the freezer, add it before you blend.)

Transfer the peach mixture to a large bowl and stir in the yogurt. If you have time, chill the base in the refrigerator for an hour or so (not completely necessary, but an extra safeguard if your ice cream maker isn't very powerful).

Freeze in an ice cream maker according to the directions. Serve immediately or transfer to a container and allow to firm up for an hour or two in the freezer.

(Images: Elizabeth Passarella)

Comments (9)

That looks just wonderful. What a great way to use past-their-prime fruits!

http://www.abreadaday.com

Even easier--freeze the fruit first (slice and freeze on a cookie sheet). Put the frozen fruit into a food processor along with the sugar, lemon juice, and vodka if you're using it. Start processing and add the yogurt while it's running. Process just long enough to blend together. It will be the consistency of soft serve and ready to eat right away!

Oh my goodness, yum. I'm planning on making a peach/blueberry sorbet once my peaches are ripe.

Emily

....I have three very ripe fresh peaches on my counter RIGHT NOW. Oh God, I have to do this.

I bypass the freezing step and just toss the cold, smashed peaches in a bowl with lots of yogurt. It's one of my all time favorite foods. (even better with blueberries on top)

I made this yesterday and thought it was so-so. I then checked out David Lebovitz's recipe, which I wish I would have done before embarking on this frozen yogurt.

Unlike most of his frozen yogurts he makes this one with plain UNSTRAINED yogurt....I used greek yogurt, which he usually prefers. He also COOKS the peeled peaches into a puree in a half cup of water for about 10 min. Then stir in the sugar and chill. Finally, put the puree and remaining ingredients in a blender and transfer to the ice cream maker.

I guess I'll have to try it again!

FYI his ingredients are:
5 large peaches
1/2 cup water
3/4 cup sugar
1 cup plain whole mile yogurt
a few drops of freshly squeezed lemon juice

I made the recipe suggested by casfl72 and it was the best frozen yogurt ever. It tasted like a fresh peach but amplified and a little bit creamy. Yum.

I don't have an ice cream maker, and it pains me to see all these delicious recipes that I can't make! I'll try wvlinz's advice and see if that works.

Way too sweet... cut the sugar in half at least. Also consider a mix of sour cream and greek yogurt if you like some of the tart frozen yogurts which are so popular now