If you are looking for a sophisticated summer treat, try this slightly tangy, very creamy frozen peach yogurt accented by saffron and cardamom.
You can top it with slices of fresh fruit or serve it alongside slices of pound or angel food cake. It’s also a lovely dessert to serve on Tu B’Av, the Jewish day of love, which starts at sunset on July 28.
Two ingredients make this Spiced Peach Frozen Yogurt smooth and creamy: whole-milk Greek yogurt for richness and light corn syrup for stabilization. Crumbled saffron threads add color and an earthy floral flavor. Cardamom adds a warm note and a bit of a bite. This recipe requires an ice cream maker. Check manufacturer’s instructions for specific freezing directions.
See below for make-ahead tips and for mango and vegan/parve variations.
Spiced Peach Frozen Yogurt
Makes about 1 quart
- 1 lb. ripe peaches (about 4-5 medium), see notes
- ¾ cup water
- ¾ cup sugar
- ¼ tsp. crumbled saffron threads
- ¼ tsp. ground cardamom
- ⅛ tsp. salt
- 1-2 tsp. vanilla extract
- 2 Tbs. light (clear) corn syrup, plus additional as needed, see notes
- 2 cups (16 oz.) whole-milk plain Greek yogurt, cold
- Sliced peaches and strawberries and chopped fresh mint for serving, optional
Make sure your ice cream maker insert is chilled per manufacturer’s instructions.
Peel and pit peaches. Cut into 1-inch pieces. There should be about 3 cups. Set aside.
Combine water and sugar in a medium saucepan. Bring to a simmer over medium low heat. Let simmer for 5-10 minutes until sugar water begins to cook down. Stir in saffron, cardamom and salt. Return to a simmer. Add peaches. Simmer, stirring occasionally, for about 10 minutes until the peaches are cooked through and softened and the syrup has thickened slightly. Let cool to room temperature. (Can be made ahead and refrigerated up to 1 day ahead. Bring to room temperature before using.)
In batches, roughly puree the peaches and syrup with a blender, immersion blender or food processor. There should still be lots of distinct, small (⅛ -to ¼-inch) pieces of peach. Transfer puree to a container. Stir in 1 tsp. vanilla extract and the corn syrup. Refrigerate for at least 2 hours or up to 1 day ahead.
Combine chilled peach puree with cold Greek yogurt. Stir well and taste, keeping in mind that freezing dulls flavors. Add additional 1 tsp. vanilla if desired because vanilla extracts vary in intensity. You should be able to taste the vanilla, but it should not overwhelm the peach flavor. I like a tarter frozen yogurt. If you prefer it sweeter, add 1-2 Tbs. additional corn syrup.
Freeze in ice cream maker per manufacturer’s directions. Mixture will be the consistency of a soft serve ice cream. Serve immediately or scoop into a freezer-safe, airtight container and freeze for at least 2 hours or up to 3 days. Remove frozen yogurt from freezer about 20 minutes before serving for best taste and texture. Optional: Serve with sliced peaches and strawberries and sprinkle with chopped fresh mint.
Mango variation: Substitute peaches with 3 cups diced fresh, ripe mango. Serve with sliced mangos and strawberries.
Vegan/parve variation: Substitute whole-milk yogurt with 16 oz. (2 cups) of coconut or coconut-vanilla nondairy Greek-style yogurt. (Do not substitute non-Greek style yogurt.) Taste the yogurt. If it has a strong vanilla taste, do not add vanilla extract. Optionally, add 1 tsp. of coconut extract in place of or in addition to the vanilla.
Notes: If fresh peaches or mangos are unavailable, use frozen ones (not packed in water or syrup). Defrost and pat dry. Chop as directed. Use 3 cups for the recipe. In addition, honey can be substituted for corn syrup but will affect the flavor.