White Peach Frozen Yogurt

So easy, and so good.

After two straight weeks of custard-based recipes, I was in the mood to make something simple. When I came across a recipe for Peach frozen yogurt in David Lebovitz’s, The Perfect Scoop, I knew I had found what I was looking for.

Full disclosure, because I used a large amount of peach—white peach to be exact—this came out, texture-wise, more like a creamy sorbet than a frozen yogurt. But we’ll get into all of that further below.

I will say that I was excited to use white peaches. I used yellow peaches the past two weeks, and while I love all variety of peaches, I prefer eating white ones. I guess this is due to the fact that I’m a sweet tooth, and white peaches tend to be sweeter than yellow ones.¹ I think any variety of peach (or nectarine) would work well in this recipe, but I’m glad I went with the white peaches for this one.

Here are the ingredients:

Water, yogurt, sugar, a bit lemon, and some peaches. Easy!

You start off by peeling and chopping the peaches. The white peaches I got from Berkeley Bowl were so ripe that I was able to easily peel them with a small knife without blanching them; the skins almost slipped off with just a bit of pressure.

After that, you just dump everything into a blender and blend until smooth. I started by pureeing the peaches with 1/2 cup of water to make room in the blender:

After that, I added the sugar, yogurt, and lemon juice, in that order:

And then blended it again:

And with that, the base was ready. I left it in the fridge overnight.

Here’s the churning video:

And the final results:

Look, this is not gonna win any awards on the texture/scoopability front (as the picture above shows), but the taste is flat out amazing. Which in this case, was all about quality of the ingredients. Should I have swapped a bit of sugar for corn syrup, and also added a bit of stabilizer to improve the texture? Probably. But the pure peach taste more than made up for it. And after letting it soften to room temperature for about 10 minutes, it scooped more easily.

Next week I’m going to close out the Peach series with what I’m hoping will be a showstopper: Peach Melba ice cream. See you then!

1. I always think of yellow peaches as having a tangier and more complex flavor than white peaches. But I just love the simple sweetness of white peaches.