Unlike some of the other frozen yogurts in this book, I only make this with plain, unstrained yogurt. Since the peach purée is so velvety thick, this frozen yogurt has a lovely consistency when frozen.

　　

Ingredients

makes about 3 cups (750 ml)

　　1 1/2 pounds (675 g) ripe peaches (about 5 large peaches)

　　1/2 cup (125 ml) water

　　3/4 cup (150 g) sugar

　　1 cup (240 g) plain whole-milk yogurt

　　A few drops freshly squeezed lemon juice

　　

Step 1

Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about 10 minutes. Remove from the heat, stir in the sugar, then chill in the refrigerator.

　　

Step 2

When the peaches are cool, purée them in a food processor or blender with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice.

　　

Step 3

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 4

Serve Peach Frozen Yogurt with a summertime Mixed Fruit Coulis (page 181).

　　The Perfect Scoop