Peach Melba Frozen Yogurt
Peach Melba Frozen Yogurt
Ingredients
For the Peach Frozen Yogurt Base
- 1 pound fresh peaches, peeled, pitted, and roughly chopped
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups plain whole milk Greek yogurt, chilled
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
For the Raspberry Swirl
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
Instructions
- 1
Prepare the Peach Puree: In a medium saucepan, combine the chopped peaches, 1/2 cup granulated sugar, and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 8 to 10 minutes.
⏱️ 10 min - 2
Remove from heat and let cool slightly. Transfer the peach mixture to a blender or food processor. Process until completely smooth. Pass the peach puree through a fine-mesh sieve into a bowl to remove any fibrous bits, pressing on the solids with a spatula. Discard the solids.
⏱️ 5 min - 3
Combine Frozen Yogurt Base: To the strained peach puree, add the 2 cups plain whole milk Greek yogurt, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Whisk until thoroughly combined and smooth.
⏱️ 3 min - 4
Chill the Base: Cover the peach yogurt base tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until very cold. This is crucial for proper churning.
⏱️ 240 min - 5
Prepare the Raspberry Coulis: While the peach base chills, combine the 1 1/2 cups fresh raspberries, 1/4 cup granulated sugar, 1 teaspoon fresh lemon juice, and 2 tablespoons water in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5 to 7 minutes.
⏱️ 7 min - 6
Strain the Coulis: Press the raspberry mixture through a fine-mesh sieve into a clean bowl to remove seeds. Discard the seeds. Let the coulis cool completely, then refrigerate until well chilled, at least 1 hour.
⏱️ 60 min - 7
Churn the Frozen Yogurt: Once the peach yogurt base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes 20 to 30 minutes, until the mixture is thick and resembles soft-serve ice cream.
⏱️ 25 min - 8
Swirl and Freeze: Transfer about half of the churned frozen yogurt to a freezer-safe container. Drizzle half of the chilled raspberry coulis over the top. Gently swirl with a knife or spoon to create ribbons. Add the remaining frozen yogurt, then drizzle with the remaining coulis and swirl again.
⏱️ 5 min - 9
Harden: Cover the container and freeze for at least 3 to 4 hours, or until firm enough to scoop. If it becomes too hard, let it sit at room temperature for 5 to 10 minutes before serving.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Melba Frozen Yogurt
Ingredients
For the Peach Frozen Yogurt Base
- 1 pound fresh peaches, peeled, pitted, and roughly chopped
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups plain whole milk Greek yogurt, chilled
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
For the Raspberry Swirl
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
Instructions
- 1
Prepare the Peach Puree: In a medium saucepan, combine the chopped peaches, 1/2 cup granulated sugar, and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 8 to 10 minutes.
⏱️ 10 min - 2
Remove from heat and let cool slightly. Transfer the peach mixture to a blender or food processor. Process until completely smooth. Pass the peach puree through a fine-mesh sieve into a bowl to remove any fibrous bits, pressing on the solids with a spatula. Discard the solids.
⏱️ 5 min - 3
Combine Frozen Yogurt Base: To the strained peach puree, add the 2 cups plain whole milk Greek yogurt, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Whisk until thoroughly combined and smooth.
⏱️ 3 min - 4
Chill the Base: Cover the peach yogurt base tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until very cold. This is crucial for proper churning.
⏱️ 240 min - 5
Prepare the Raspberry Coulis: While the peach base chills, combine the 1 1/2 cups fresh raspberries, 1/4 cup granulated sugar, 1 teaspoon fresh lemon juice, and 2 tablespoons water in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5 to 7 minutes.
⏱️ 7 min - 6
Strain the Coulis: Press the raspberry mixture through a fine-mesh sieve into a clean bowl to remove seeds. Discard the seeds. Let the coulis cool completely, then refrigerate until well chilled, at least 1 hour.
⏱️ 60 min - 7
Churn the Frozen Yogurt: Once the peach yogurt base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes 20 to 30 minutes, until the mixture is thick and resembles soft-serve ice cream.
⏱️ 25 min - 8
Swirl and Freeze: Transfer about half of the churned frozen yogurt to a freezer-safe container. Drizzle half of the chilled raspberry coulis over the top. Gently swirl with a knife or spoon to create ribbons. Add the remaining frozen yogurt, then drizzle with the remaining coulis and swirl again.
⏱️ 5 min - 9
Harden: Cover the container and freeze for at least 3 to 4 hours, or until firm enough to scoop. If it becomes too hard, let it sit at room temperature for 5 to 10 minutes before serving.
⏱️ 240 min