Peach Ice Cream

4 large ripe peaches

1/2 cup water

3/4 cup sugar

1/2 cup 0% fat Greek yogurt

1 cup heavy cream

1/4 tsp vanilla extract

A few drops of freshly squeezed lemon juice.

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 once or twice, until soft and cooked through, about 10 minutes.

Remove from the heat, stir in the sugar, then cool to room temperature.

Puree the cooked peaches and any liquid in a blender or food processor with the yogurt, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky. 

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If you want firmer ice cream, remove from ice cream maker and freeze for several hours or overnight.

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