Peach frozen yogurt made with five peaches macerated overnight in brown sugar and balsamic vinegar, folded into full-fat Greek yogurt and churned. Tart, sweet, and dark.
What does balsamic vinegar do to frozen yogurt? The same thing it does to strawberries: it sharpens the fruit and adds a dark sweetness that plain sugar cannot match. This recipe macerates five peaches overnight in brown sugar and one to two tablespoons of balsamic, then folds everything into a quart of full-fat Greek yogurt and churns it.
The overnight maceration draws juice from the peaches and the balsamic dissolves into it. By morning you have peach chunks sitting in a dark, tangy syrup. All of it goes into the yogurt. The balsamic note in the background is what makes people guess wrong about what they are eating.
Tips for Making Peach Frozen Yogurt with Balsamic
Macerate the peaches overnight
Cut the peaches into bite-sized chunks, toss them with sugar and balsamic vinegar, cover, and refrigerate. They need at least eight hours.
The longer they sit, the more syrup develops. This syrup is flavour. Do not drain it. It goes into the yogurt with the peaches.
Churn and eat quickly
This frozen yogurt is best eaten within an hour of churning, at a soft-serve consistency. It hardens noticeably in the freezer.
If you freeze it for longer, let it sit on the counter for fifteen minutes before scooping. It will not return to soft-serve texture but it softens enough to eat.
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Peach Frozen Yogurt with Balsamic and Brown Sugar
Total Time: 15 minutes
Yield: Makes 6 cups
Diet: Omnivore
Description
Tangy Greek yogurt meets sweet peaches in this dreamy frozen treat. A touch of balsamic adds a surprising, sophisticated twist.
Instructions
- Cut peaches into bite-sized chunks.
- Place the peaches in a glass or stainless bowl.
- Sprinkle with sugar and balsamic vinegar.
- Stir to combine.
- Cover and refrigerate overnight.
- Combine Greek yogurt with the peach mixture in a large bowl.
- Mix well.
- Pour into ice cream freezer and churn according to manufacturer’s instructions.
- Eat immediately or within an hour for soft serve.
Notes
- For a richer flavor, use ripe, but firm peaches. Overripe peaches can lead to a watery yogurt.
- If you don’t have balsamic vinegar, a teaspoon of lemon juice or orange zest can add a similar tang.
- Store leftover frozen yogurt in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 30
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
How much balsamic vinegar should I use?
Start with one tablespoon and taste after the overnight maceration. Two tablespoons gives a more pronounced tang. Use a good-quality balsamic, not the cheap kind that tastes only of vinegar. The aged, slightly sweet kind works best.
Can I use frozen peaches?
Fresh peaches are better for the overnight maceration since they release more juice. If you use frozen, thaw them completely first and drain some of the excess water. The texture will be slightly icier.
Why full-fat Greek yogurt?
The fat content keeps the frozen yogurt creamy after churning. Low-fat or non-fat yogurt freezes harder and icier. A full quart of full-fat Greek yogurt gives the best texture.