Creamy Roasted Peach Frozen Yogurt
A lush, spoon-silky frozen yogurt made with roasted peaches for a deep, caramelized flavor and a smooth, gelato-like texture that rivals the best artisanal gelato.
Equipment
- Ice Cream Maker
- Sheet Pan
- Mixing Bowls
- Strainer and cheesecloth
Ingredients
- 4 cups Custard-style whole milk yogurt (strained overnight)
- 5 Fresh peaches (peeled and thinly sliced)
- 2 tsp Lemon juice
- 6 tbsp Sugar
- 1/2 tsp Vanilla extract
Instructions
Strain the yogurt base
- Start the night before by straining the custard-style whole milk yogurt, covered, in the refrigerator until it is thick, glossy, and free of excess whey.
Roast the peaches for depth
- Heat the oven to 350 °F / 177 °C so it is fully preheated before the fruit is added.
- In a medium bowl, gently toss the peeled, thinly sliced peaches with the lemon juice until every slice is lightly and evenly coated.
- Spread the peaches on a sheet pan in a single layer and sprinkle the sugar evenly over the top so it can melt into a syrupy film.
- Bake at 350 °F / 177 °C for 1 hour, turning the peaches every 15 minutes until the edges soften and a thick, caramelized syrup forms.
- Scrape the peaches and all the syrup into a bowl and let the mixture cool thoroughly until it feels tacky on the spoon.
Mash, mix, chill, then churn
- Once cool, chop or mash the peaches into small pieces, leaving a mix of pulp and chunks for bursts of fruit in every scoop.
- Fold the roasted peaches and vanilla extract into the strained yogurt until the color is soft peach and the mixture is evenly streaked.
- Taste the base and adjust sweetness if necessary with superfine sugar or honey, keeping in mind that cold flavors develop slowly.
- Chill the mixture in the refrigerator for at least 30 minutes until it is very cold against the spoon.
- Churn the mixture in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve texture.
Notes
Preparation Tip: Ensure you freeze the ice cream maker canister for at least 24 hours prior to churning. If the canister is not rock-solid, the base will not freeze correctly, leading to a grainy texture.
Storage Tip: Press a piece of parchment paper directly onto the surface of the yogurt before sealing the lid. This creates a barrier against freezer air and prevents ice crystals from forming on the top.
Texture Secret: Using full-fat yogurt is essential for a creamy result. Low-fat or unstrained yogurt contains too much water, which turns into crunchy ice bits when frozen.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 44gProtein: 9gFat: 8gSaturated Fat: 5gCholesterol: 32mgSodium: 90mgPotassium: 460mgFiber: 2gSugar: 36gVitamin A: 12IUVitamin C: 14mgCalcium: 28mgIron: 2mg
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