My mom is spending part of our vacation with us. Aside from the company and the babysitting, she's spoiling us with her cooking. It's a pretty good deal.
Yesterday she made this after-lunch treat with some local full-fat yogurt, leftover macerated peaches, and a touch of cream and lemon juice. She garnished it with pink raspberries from my garden. After a little cat-nap in the freezer (half hour, tops), it was almost like having ice cream, but without any of the usual fuss, and no added sugar to boot. Seconds, please! The spoonful of heavy cream helps give the mixture some heft, and ice-creaminess. If you use full-fat yogurt, you may not need the cream, though we used both and I'd recommend trying it if you're not afraid of a few extra grams of fat. While I've written the recipe using fruit, think also about using other mix-ins like mint leaves, nut pastes or butters, maple syrup, or cocoa powder. If you're going for chocolate, you will need to balance the cocoa powder with a sweetener.
Last Minute Ice Cream
makes 3 cups, about 6 servings
1 1/2 cups plain yogurt
1 cup ripe fruit
1 tablespoon heavy cream
1 teaspoon lemon juice
1/4 teaspoon vanilla
Combine all ingredients in blender, food processor, or by hand. Spoon into serving cups and place in the freezer for up to 30 minutes. Serve with garnish of your choice.
Related: It's Ice Cream Week at The Kitchn!