Summer at its Best: Peach Froyo

8 Jul

It kind of happened accidently, this whole ice cream/ frozen yogurt business.  It wasn’t as if I had planned if for a few years, strategized about the make and model, or imagined summer food elevated to a whole new stratospheric level.  Oh wait—I did.   I don’t have the biggest sweet tooth in the world, but in the summer, I crave icy food, preferably sweet icy food.  Maybe I was evolutionarily inclined towards liking frozen foods to cool my core temperature or maybe it’s just a reaction to my hatred of sultry (more like sweaty) summer days, but as soon as the haze sets in, I start tossing my yogurt and fruit into the freezer hoping that it will come out to be a consistency similar to that of water ice or sorbet.  After crunching through more than my fair share of frost-burned frozen items, I finally bought an ice cream/ froyo/ sorbet maker to remedy the situation.  Happily, there were a few peaches hanging out in my fridge so all I had to do was wait the requisite 24 hours for the freezer canister to ice over.  Entranced by the whirring and spinning of the canister, I stood in the kitchen for 20 minutes just watching the yogurt churn into yumminess. And after all of the freezing was done, spooned it quickly into my mouth– YUM!

Peach Frozen Yogurt

As typical of my approach to cooking, I mashed a few recipes that I liked together, improved on a few steps, and added a few dashes of extras (vodka and cinnamon) to try and make something that somewhat resembled what I was striving for—peach frozen yogurt.


  • 1 ½ c of peaches, peeled, diced, puréed (about 4-5 peaches)
  • ½ c sugar
  • 2 c plain nonfat yogurt                                                                                                                                                             You can use Greek yogurt here to speed up the straining process and to add thickness.
  • 1 tsp cinnamon
  • 1 tbs vodka                                                                                                                                                                                      This is to maintain a creamy consistency in the freezer rather than ice crystals.

Combine peach purée with sugar in a small pot.  Heat over medium heat until sugar dissolves in purée and peach mixture is warm.  Place mixture in the fridge to cool.  Meanwhile, wrap yogurt in about 5 layers of paper towels.  Place the yogurt in a strainer, making sure that the strainer is over a bowl or sink to gather liquid.  Strain yogurt for 15-20 minutes.  In a large bowl, mix the peach mixture with the yogurt, adding cinnamon and vanilla. Transfer peach mixture to the freezer bowl of an ice cream machine.  Churn for 20-25 minutes, making sure to add the vodka during the last two minutes of churning.  Finally, transfer the yogurt to a freezer-safe container, and freeze for 1 to 2 hours, depending on desired level of “frozeness.”


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