American Cuisine
Ingredients:
- 2 cup peaches, peeled and pitted.
- 2 cup plain or vanilla yogurt.
- 1 cup each ½ and ½ and heavy cream.
- ½ cup honey.
Directions:
- Dice the peeled, pitted peaches or crush with a potato masher in a casserole dish. Set aside.
- Place the remaining ingredients in a blender and blend well.
- Add this mixture to the mashed or diced peaches.
- Pour into the churning can and cover. Place in the fridge or freezer for 30 minutes.
- Churn according to your ice cream maker instructions.
- When done, place the peach frozen yogurt/ peach ice cream in a freezer-safe Tupperware and freeze until firm.
- If the peach pieces are too big they will be little frozen chunks in your finished ice cream.
- To make real peach ice cream with no yogurt, replace the yogurt with organic whole milk or 2% milk.
- Heat the milk until just before a boil. Let cool slightly.
- Add the honey, pour into a container, add the chopped or mashed peaches and let cool in the refrigerator for 2 hours before adding the remaining ingredients.
- If the yogurt is slightly tart or the peaches are not ultra-sweet, considering using ¾ cup.