Refreshing and sweet homemade frozen yoghurt to enjoy during summer.

Ingredients

• 2 x 410 g cans Rhodes Quality Peach Halves in Syrup, drained
• 125 ml (½ cup) whole milk
• 500 g (2 cups) plain vanilla yoghurt
• 65 ml (¼ cup) honey
• to serve: crushed ginger biscuits (optional)

Method

1. Place the Rhodes Quality Peach Halves, milk, yoghurt and honey into a blender and process until smooth.
2. Place the peach yoghurt into the refrigerator and chill for one hour.
3. If making without an ice cream maker, transfer to a bowl and freeze overnight, stirring occasionally in the first few hours to break up any ice crystals.
4. If using an ice cream machine, run the peach yoghurt mixture through the ice cream machine, transfer it to a bowl and freeze it for 2-3 hours to harden. 
5. Serve with the biscuit crumble.

Serving

Serves 6

Cooking Times

Prep Time: 5 minutes Freezing Times: 3 hours – overnight 

Cooking Tip

Prepare your ice cream machine the night before making the frozen yoghurt by freezing your bowl according to the instructions.