Posted on Sep 03, 2015
Posted in: Healthy Diet
Are you hot enough yet? I’m sitting in my air conditioned family room and I’m still sweating it out. But you won’t find me complaining because I know what lies ahead. It’s called January and February: the two most brutally cold months of the year. I will take hot, humid and hazy any day of the week over these dark and cold months. In fact I am soaking in all this delicious mugginess. Literally. Besides leaving me feeling dewy, this weather is perfect for making something cold and sweet. Peach frozen yogurt anyone? I saw this recipe on The Kitchn a few weeks ago and but it really hasn’t been ice cream weather until now. This recipe is easy, requires few ingredients and has less calories than traditional ice cream. Plus it’s just as good for breakfast as it is for dessert.
Makes about a quart
3 large, ripe peaches, peeled and cut into chunks (about 3 cups)
1/2 cup sugar
Juice of 1/2 lemon
2 cups plain whole milk yogurt
*optional: 1 tablespoon of vodka to keep the yogurt from freezing too hard
Bring a large pot of water to boil. Using a small paring knife cut an “x” on the bottom of each peach. When the water boils, gently submerse the peaches. Boil for 30-60 seconds. Remove peaches from the pot and run them under cold water until cool enough to handle. Using your fingers peel the skins off. Cut the peaches into chunks.
Put the peaches, sugar, lemon juice and vodka (if using) in a food processor or blender and purée until smooth and all the sugar has dissolved. Add the yogurt and pulse until well combined.
Transfer the peach mixture to a large bowl. Chill the base in the refrigerator for at least an hour.
Freeze in an ice cream maker according to the directions. Transfer to a container and allow to firm up for an hour or two in the freezer. If you freeze it longer than that, say overnight, be sure you allow the container to sit at room temperature for 10-15 minutes to soften before serving.