David Lebovitz’s peach frozen yogurt (modified).
I used two XL peaches, which gave me 2 c. of puree (recipe calls for 1.5 c.) The recipe has you poach peaches in ½ c. water and some sugar before making a puree of it to blend with the yogurt. I used ½ c. cream instead of water - heating the cream with only the sugar to dissolve - and ran the peaches through a blender without cooking them to make the puree before adding the cream mixture to it and the yogurt. I gave it a dash of lemon juice (called for), and added 2 T. peach brandy (not called for). I forgot to try and leave a few chunks of peach; I think I would do that next time. I used a KitchenAid stand mixer to churn it. The frozen yogurt ripened overnight in our fridge-freezer, and was scoopable right out of the freezer.
We both think this is absolutely a perfect scoop. Distinctly (albeit not intensely) peachy, as well as soft and creamy.
