Blueberry and Peach

Peaches are in high season in July. I have been looking out for sweet juicy peaches for a few weeks. I finally got a chance to go to the farmers market on the weekend and the peaches are great!

I brought them home and was thinking about how I could best enjoy them. I was overjoyed to found out that there is a big empty space in my freezer!  Time for making ice cream!

Blueberry Peach Frozen Yoghurt
(from Scoop Adventures with slight modifications)

2 cups (320 g) blueberries
6 small or 4 large ripe peaches, peeled and sliced (350 g)
150 g sugar
1 cup (8 oz) whole milk Greek yogurt
1/4 cup heavy cream
A few drops of lemon juice

Heat blueberries and half of the peaches in a medium saucepan over medium heat until soft and syrupy, about 10 minutes. Add sugar.  Remove from heat and cool completely and refrigerate.

Once fruit is cool, pour into a blender or food processor.  Add yogurt, heavy cream, and lemon juice.  Blend until smooth. 

Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Add the rest of the peaches half point of the churning time.  Transfer to a container, place plastic or parchment over frozen yogurt  (to prevent ice crystals) and freeze until firm, at least 4 hours.