August 22, 2012
This summer I have been using my tiniest 4-ounce, mason jars to store individual servings of ice cream for the kids. After giving my ice cream maker a whirl, I divide the frosty goodness into the small mason jars, twist on the lids and store them in the freezer.
It makes handing out perfectly-sized portions of ice cream as easy as grabbing a Popsicle from the box—sans freezer burn. It’s a simple make-ahead treat that feels special and is pretty darn cute. Having a stash of these in the freezer is great for someone like me who has a constant rotation of play date and does a lot of last-minute entertaining.
Most recently, we filled our little jars with this peach frozen yogurt from The Perfect Scoop by David Lebovitz. It makes for an adorably tasty summer send-off.
Note: Since the peach puree is so thick, it’s best to only make this with plain, unstrained yogurt.
Makes about 3 cups
1 ½ pound ripe peaches (about 5 large peaches)
½ cup water
¾ cup sugar
1 cup plain whole-milk yogurt
A few drops of freshly squeezed lemon juice
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about 10 minutes. Remove from the heat, stir in the sugar, then chill in the refrigerator.
When the peach are cool, puree them in a food processor or blender with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
