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 Yogurtmakes 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)