Issue 05



Photography by Cheryl JuettenFood Styling by Katie HardinRecipe by The Communal Table

We got the idea for this recipe from Joanne Chang’s brilliant new book Baking with Less Sugar. Joanne Chang is the owner of Flour Bakery in Boston, and we use her recipes often because they’re so well tested and always work. This recipe was originally made with raspberries, and it was spectacular and totally scoopable for weeks after churning. If you want to make the original recipe, strain out half of the raspberry seeds to offer slight seedy crunch without being overbearing. Of course, this is unnecessary with stone fruit, but you do need to peel the fruit first.


Sometimes it’s manageable to peel peaches with a peeler. If so, oh joy! You won the fruit-preparation lottery. If not, you’ll need to peel them by bringing a large pot of water to a boil. Cut an ‘x’ on the bottom of each piece of fruit, and when the water is boiling, drop them in until the skins around the ‘x’ start to peel away, about 2 minutes. Remove from the boiling water and halt the cooking in a bowl of ice water. The skins should peel easily at this point. Peel and pit and cut into chunks.

Put the peaches, yogurt, honey, lemon juice, salt, and vanilla in the bowl of a food processor or blender and mix on high until well-blended, which should take all of a minute or two. I like to stop short of making a purée so that there will be a few chunks of fresh peach in my finished frozen yogurt, but you decide.

Scrape the mixture into your ice cream maker and process according the manufacturer’s instructions. This took about 45 minutes in mine. Don’t let it over-process, but look to remove it when it is thick and starting to look dense, just past the stage of soft-serve.

You can, of course, serve immediately as a soft, icy treat, but this dessert will really shine if you let it ripen in the freezer for at least three hours. Chang says that during the ripening process, the “yogurt becomes harder and smoother and the flavors have a chance to develop.” She’s right. We ate this the day we made it and also for the next three days after and it only got better over time.

Store in an airtight container in the freezer. If you’re feeling really industrious, you can top with a piece of parchment to prevent freezer burn, but honestly you probably won’t keep it around long enough for that to be an issue. It will keep about a month.

Savor with delight and gratitude on a summer evening while watching lighting bugs start their naughty little show while visiting friends on the east coast.


Please fill out the fields, below. Comments may be moderated. Required fields are marked *.

Valid Name Required
Valid Email Required
Comment Required