To make this, I simmered together some diced peaches (with the skins on--I rarely peel fruit or vegetables that can be eaten whole; it's easier, healthier, and makes little-to-no difference in the final dish) with local honey and a bit of peach nectar (you can also use apple juice) just until the peaches cooked down a bit. I pureed the mixture and then let it chill before mixing with some thick Greek yogurt (full-fat, please!) and a touch of vanilla extract. I could have honestly just stopped there and been left with a delicious and thick peach smoothie.
After a quick whirl in the ice cream maker, I ended up with a cool, creamy frozen yogurt that tasted just like biting into a ripe peach. Eugene actually said he would have liked it to be a bit sweeter to downplay the tartness of the yogurt, but I pointed out that it's *supposed* to taste like yogurt, not ice cream, and that's exactly what I like about it. (You're also, of course, welcome to drizzle on a bit more honey or a sprinkle of brown sugar when you serve it!)
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Honey Peach Frozen Yogurt
8 medium peaches, unpeeled and diced into cubes
3/4 cup honey
1 rounded tablespoon dark brown sugar
1 cup unsweetened peach nectar (or apple juice)
1 teaspoon vanilla extract
1 cup whole milk Greek yogurt (such as Fage)
Combine the diced unpeeled peaches, honey, and sugar in a large pot and let macerate for 15 minutes. Stir in the peach nectar (or apple juice) and set over medium heat, simmering the peaches until soft for about 10-15 minutes. Remove from heat and let cool completely.
Puree the peach and sugar mix in a food processor or blender until smooth. Pour into a large bowl and stir in the vanilla extract and Greek yogurt until well combined. Chill in the refrigerator for at least 1 hour, up to 4.
Freeze in your ice cream maker according to manufacturers instructions. Serve immediately (it will be soft) or freeze in an air-tight container in the freezer until ready to serve. (Remove from freezer 10 minutes before serving to allow easier scooping).