I have been wanting to create my own frozen yogurt recipe ever since I started making Greek yogurt at home. Other recipes I tried were a disappointment and had a weird texture. After several experiments, I’ve found a combination I like. Now I can’t wait to try some other flavors.
This recipe fits my requirements because:
- The peaches are totally fresh–never cooked.
- Whole milk Greek yogurt is not required. Use it if that’s what you have and like. Personally, I’m a nonfat girl–it’s what I’m used to and what I make. Of course you don’t have to make your own Greek yogurt for this recipe. Buy it at the store if that’s more your style.
- I only keep nonfat milk in the house along with a Costco-size carton of heavy cream (because it keeps a long time). I use them together whenever I need more flavor and/or a smoother texture. Works in this recipe too.
- The Amaretto helps to prevent the yogurt from freezing rock hard. Next time I will probably add an additional teaspoon or two. If it’s too hard to dip the next day, a few seconds in the microwave or a few minutes on the counter will remedy the problem.
I freeze my yogurt in a Donvier hand crank freezer. It’s easy, doesn’t take up much freezer space and is portable (non-electric). However, this recipe will work in any 2-quart ice cream freezer.
- 1-1/2 cup peeled and mashed fresh peaches
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1-1/2 cup plain Greek yogurt (I use nonfat yogurt. Use whole milk Greek yogurt for a richer product)
- ½ cup nonfat milk
- 1 cup whipping cream
- ⅔ cup sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon Amaretto
- After mashing peaches, stir in sugar and lemon juice. Set aside.
- Combine yogurt, milk, cream and sugar stirring until sugar dissolves.
- Add vanilla, Amaretto and mashed peaches. Chill.
- Freeze in small ice cream freezer according to manufacturer directions.