Just another step in my continuing (and blissful) effort to make every single recipe in David Lebovitz’s The Perfect Scoop. I think it will surprise exactly no one that this was incredibly delicious. Mine was perhaps a tad on the icy side, but I’m willing to chalk that up to either the vagaries of my freezer (which tends to freeze things either rock-hard or inadequately) or too-watery/small early-season peaches. Luckily, I had accidentally disregarded Lebovitz’s directions and used Greek yogurt—he says this is the only fro-yo recipe he uses regular, non-strained yogurt in, “since the peach puree is so velvety thick.” I don’t recall my peach puree being exactly velvety thick, so the Greek yogurt helped compensate. Anyway, slightly textural issues aside, this was a cool and refreshing way to welcome the summer stone-fruit season (especially since I still don’t have a working oven, so no fruit cobblers, crisps, crumbles, pies, or cakes for me…sigh).
1½ pounds ripe peaches (about 5 large)
½ cup water
¾ cup sugar
1 cup plain whole-milk yogurt
A few drops freshly squeezed lemon juice
1. 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 occasionally, until soft and cooked through, about 10 minutes. Remove from the heat, stir in the sugar, and then chill in the refrigerator.
2. When the peaches are cool, puree them in a food processor or blender with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice.
3. Process in an ice cream maker according to the manufacturer’s instructions.
Yields: About 3 cups
Time: 20 minutes, plus chilling and processing time
Leftover potential: Good; should last for about a week in the freezer
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