4 ripe peaches
1 c. plain yogurt
1/4 c. lemon juice
1/2 c. maple syrup
2 tsp. vanilla
Alt - Peach Maple Ice Cream
1⅓ pounds (600 g) ripe peaches (about 4 large peaches)
1/4 cup (125 ml) water
3/8 cup sugar
1/2 yogurt
1/4 cup maple syrup
I cup (250 ml) heavy cream
1 teaspoon vanilla extract
2 Tbs freshly squeezed lemon juice
1. Combine maple syrup, vanilla, lemon juice and yogurt. Cover the mixture and chill it in the refrigerator for at least half an hour.
2. Right before freezing the mixture in the ice cream maker, peel and pit the peaches. Puree two of them and dice the remaining two. (The puree need not be 100 percent smooth.)
3. Stir the pureed peaches into the maple mixture and freeze in an ice cream maker, following the manufacturer's instructions, about 40 minutes. Add the diced peaches near the end of the freezing process.
Alt - Maple Peach Ice Cream Instructions - NOT SUCCESSFUL - DID NOT FREEZE
1. Combine maple syrup, vanilla, cream and yogurt. Cover the mixture and chill it in the refrigerator for at least half an dour.
2. Peel two 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 once or twice, until soft and cooked through, about 10 minutes.
3. Remove from the heat, stir in the sugar, then cool to room temperature.
4. Purée the cooked peaches and any liquid plus 1 Tbs. lemon juice in a blender or food processor. The puree does not need to be 100% smooth. Add the puree to the maple mixture and refrigerate until ready to feeze.
5. Freeze in an ice cream maker, following the manufacturer's instructions, about 40 minutes. About 20 minutes in, peel, pit and dice the remaining two peaches. Toss with the remaining 1 Tbs lemon juice. Add the diced peaches near the end of the freezing process.