Peach Yogurt Icecream with Candied Pecans

I had a lot of individual serving sized flavored yogurt cartons lying in the fridge, that I knew will not get used up by the expiry date. It is one of those ‘overly enthusiastic to eat breakfast’ days that I went shopping and picked up way more than I could eat. Add to that, the fact that I skip breakfast almost every other day(yeah, I know that breakfast is the most imporatant meal of the day). Lets just say that I had too much yogurt than I could eat and wanted to use it up. Now, if it was plain yogurt, that is a different story, but with flavored yogurts, there is only so much you can do. I had some canned peaches on hand and I decided to make Peach Yogurt Icecream, based on the recipe I found here.

This is the easiest icecream recipe I have ever made, and was very much surprised at how creamy and delicious it was. I have used canned peaches, but feel free to use fresh peaches instead. If you do use canned, please buy the peach halves that are canned in juice and not in syrup. You can use plain yogurt instead of the flavored, just add 1 tsp vanilla to the yogurt. The candied pecans are optional, but they certainly added a nice, sweet, crunch to this icecream.

Ingredients:
2 cans of peach halves, canned in pear juice(to make 2 cups of peach puree)
1 cup peach flavored yogurt(2 small flavored yogurt containers)
1 cup vanilla yogurt(2 small flavored yogurt containers)
1 package unflavored gelatin or 1 tbsp agar agar flakes
1/4 cup pecans
1 tbsp sugar
1 tbsp water

Method:
If using fresh peaches, wash, peel and dice the peaches. Drain and dice the canned peaches(if using), reserving about 1/4 cup of the pear juice. Puree the diced peaches in a blender until smooth. Place the pear juice in a small saucepan, whisk in the unflavored gelatin into the pear juice, gently heat this, so that the gelatin melts. Don’t bring to a boil. Let this cool completely. While this cools, whisk the peach puree and the vanilla and peach yogurts together. Whisk in the cooled gelatin juice mixture as well. Place in a glass baking dish and place in the freezer for at least 4 hours.

Make the candied pecans: Place the pecans, sugar and water in the same saucepan(which you used to heat the pear juice, gelatin mixture. Yes, I don’t like dirtying too many pots and pans 🙂 ). Place over medium heat, for about 5-10 minutes, waiting for the sugar to beome syrupy, sticky and finally candycoat the pecans. When there is almost no water remaining – remove the pecans on to wax/parchment paper and let cool/dry.

When the four hours is up, beat the icecream mixture, either in a blender or using an immersion blender. I used the immersion blender and it was so easy. The icecream is now at soft serve consistency. You can serve it as is, topped with a candied pecan(which I have done). You can also chop up the candied pecans corasely and mix it in with the icecream. This would result in a super nutty icecream. At this point, you may store it in an airtight container and it would last for a week.

Verdict: This icecream had practically no sugar added to it, except from the sugar you get from the flavored yogurt(which mainly uses sugar substitute flavorings) and the peach and the pear syrup. It was super creamy – to think it is eggless, no cream involved. A very healthy alternative to regular ice cream. The candied pecans were the cherry on the cake. Super nutty, it also got toasted in the process of getting candied, has an amazing crunch, with a sweet sugary coating. An awesome easy recipe.

Sending this to ‘Veggie/Fruit of the Month: Peaches’ , event series by Priya Mitharwal.

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6 Comments

  1. Candied pecans are a weakness of mine. I’m sure they make a tempting complement to your golden peach dessert. Thanks for joining AFAM – Peaches, Denny!

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