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Author Notes: In a hurry, but craving homemade ice cream? Here's the next best thing that that skips that whole custard-making phase by using Greek yogurt. I used Fage, because it's so luscious, but if you have another favorite, go ahead and use it. —TheWimpyVegetarian
Makes about 2 1/2 pints
- 3 large peaches
- 1/3 cup honey, to taste (dark honey is best for it's caramel hints)
- Pinch nutmeg
- Pinch cinnamon
- 1 large container plain Fage Non-fat Greek Yogurt, 35.3 ounce size
- 1 vanilla pod
- 1 1/2 teaspoon vanilla extract
- Pinch salt
- Turn the broiler on. Cut the peaches in half, peel them, remove their pits, and place them cut side up on a baking sheet lined with foil. Drizzle a little honey over the peach halves, and sprinkle a little nutmeg and cinnamon on top. Slip the peaches under the broiler until they start to caramelize on top, about 3 minutes. Flip the peaches over and slip them back under the broiler for another minute. The peaches should be very soft. Cool to room temp.
- Place the entire container of Greek Yogurt in the bowl of a food processor fitted with a blade. Add the peaches.
- With a sharp knife, cut a slit along the length of a vanilla pod and open it up; scrape all the tiny black seeds out into the bowl of the processor. Add the vanilla extract, salt and the remaining honey. Whirl the food processor like crazy until the peaches are completely mixed into the yogurt. If you prefer some chunks, add the third peach after the first two are mixed in and just pulse the processor.
- Transfer the peach yogurt mixture to a bowl and place in the refrigerator for at least two hours (or ideally overnight) to completely chill.
- Transfer the mixture to the bowl of an ice cream maker. Process according to the directions of your ice cream maker. Return to the freezer until ready to serve.
- Before serving, let the frozen yogurt sit on the counter for 15 minutes to slightly soften. Note: I recommend against the temptation to microwave ice cream or frozen yogurt to soften as it encourages ice crystals to form when it's returned to the freezer.
- This recipe was entered in the contest for Your Best Frozen Dessert
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.