Peach Frozen Yogurt

“How’s your summer going!?”. This is a question I ask and hear many times a day – when running into friends at the grocery store, beach, or farmer’s market. I never really know how to respond, at least not in a full and honest way. Yes, most of our summer is magical. We swim a lot, bike, kayak, fish, visit farms and farm stands. But some of it is less than magical and more ordinary. Gray started using the toilet with great success (insert mom emoji dance here), I’m teaching a four part teen cooking workshop at the library, taught a parent-child “healthy sweets” class at , and working the Farm. Field. Sea. pop-up dinner series. It’s all good but makes for some busy days and nights.

The boys and I made this Peach Frozen Yogurt on Friday afternoon in anticipation of Saturday’s cooking class. We sampled it at home on top of mini-cones then, come the morning, taught the friendly farm crowd how to make it themselves. The recipe is extremely simple, creamy, and can highlight any summer fruit you like.

Peach Frozen Yogurt, slightly adapted from Â 

Makes 1 quart

4 peaches, peeled and roughly chopped

Juice from 1/2 a lemon

1/4 – 1/2 cup honey (depending on your sweet tooth)

2 cups whole milk plain yogurt

1 1/2 cups heavy cream

First, peel the peaches and roughly chop the fruit. Toss the peach bits and lemon juice into the bowl of a food processor. Pulse the peaches for a chunky frozen yogurt or blend fully for a peach flavored yogurt without any fruit chunks.

Next, in a mixing bowl, stir together the honey, yogurt, and cream. Pour in the peach puree and mix. Pour the yogurt base into an ice cream maker and freeze according to the manufacturer’s instructions. Eat immediately or store Peach Frozen Yogurt in an airtight container in the freezer. Let the freezer yogurt sit out at room temperature for at least 15 minutes before scooping into cones.