Wow, two years since having this blog and this is the first frozen treat I've made!
And I only realized this because this does not fall under the category of kneading, baking or cooking. Hmm, I sense a flaw in my recipes section. But, I'll figure that out at another point in time.
Looking back, this is actually the second frozen treat on this blog. Technically, I made these ice cream sandwiches two years ago but the bulk of the recipe was baking and the ice cream was of the store bought variety.
Frozen yogurt brings back memories of high school in Hawaii and going to Yogurtland after school with friends. It was such a treat. I, of course would go the all chocolate route. Chocolate froyo with Heath bar bits, chocolate chips, malt balls and M&Ms all hopefully at an appropriate weight of pure goodness. You would rarely ever find fruit in one of my frozen yogurt concoctions.
Since Kristen moved back to Hawaii and left me to take care of her ice cream maker (read: use it at your leisure) I've been using it once a month when it is too hot to turn on the oven and I've run out of sweet treats plus have enough freezer space. While being stuck alone with a whole bunch of ice cream sounds like the best idea ever, I chose to be good and go the more healthy route with some frozen yogurt.
A key part of this recipe is to blanch the nectarines. When I was younger and when Food Network was actually educational, I thought blanching stone fruit or tomatoes was just a foofy technique for people who were didn't like the skin on fruit. After learning and watching it being performed in action last summer, I was amazed. How could fruit skin peel away so easily?? But, I guess that is the whole point. So, take the time to blanch your fruit for this frozen yogurt. Btw, this is a good tutorial.
Technically an ice cream maker is not needed for this recipe since we aren't trying to churn air into liquid cream. But, I wanted to see if it made any difference. Sadly, this science failed because I churned all of it and forgot to leave some aside to just freeze immediately.
The gist of this recipe is to flavor your own yogurt (which you can eat as is) or additionally freeze it and turn it into frozen yogurt. Making your own flavored yogurt is actually pretty easy. I think I will partake in it more in the future.
This Nectarine Frozen Yogurt is slightly tangy from the yogurt and nectarines but sweet and creamy like good ol' ice cream. The addition of nectarine bits is my favorite and is best eaten as a late afternoon snack when the sun is still blazing and it's too hot to start thinking about dinner.
And yes, I totally had some for breakfast, too.
Nectarine Frozen Yogurt
Yields: 8 servings
- 4 large nectarines, peeled and pitted
- ½ cup sugar
- 1 teaspoon lemon juice
- 3 cups 2% plain Greek yogurt
If using an ice cream maker, make sure to freeze it at least 12 hours or overnight.
To blanch the nectarines, fill a 2-quart pot with water and bring it to a boil. In a large bowl, prepare an ice bath. In the meantime, wash the nectarines and score an X on the bottom with a paring knife. Submerge the nectarines in the boiling water for 40-60 seconds. You will see the skin starting to pull away where the X was scored. Place the nectarines in the bowl of ice water to cool. Once cooled, remove the skins and pits. Reserve ½ cup of the nectarine and chop for the final frozen yogurt.
Place the rest of the nectarines, sugar and lemon juice in a blender or food processor. Blend until smooth. Add in the Greek yogurt and blend until combined. At this point, this is your flavored yogurt.
If using an ice cream maker, churn for 20 minutes and add in the rest of the nectarine chunks at the last few minutes. If not using an ice cream maker, fold in the nectarine chunks and freeze until solid.