Yield: 1 generous quart
Because this recipe uses the whey (the liquid left after straining regular yogurt), it has hardly any fat, which makes its texture less like ice cream and more like sorbet. If you have some nice ripe apricots, replace 1/2 lb. of the peaches with them (peeled and chopped); they’ll give the treat a deeper color and slightly more complex flavor.
Line a strainer with a paper towel or piece of cheesecloth and set it over a deep bowl. Scrape the yogurt into the strainer, cover lightly, and refrigerate for at least 12 hours and up to 1 day. (The whey will be in the bowl; left behind in the strainer is thick Greek yogurt, which can be used in frozen yogurt recipes or enjoyed on its own.)
Place the fruit in a blender and purée until nearly smooth, 30 to 45 seconds. Add the sugar, 1/3 cup of the whey (see tip), vinegar, and salt, and blend to combine.Transfer to a covered container and refrigerate for at least 4 hours and up to 1 day.
Stir the mixture, then churn it in an ice cream maker according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream. Transfer to a metal loaf pan (preferably 9×5 inches), press a sheet of plastic wrap directly on the surface, and cover tightly with foil. freeze for 4 hours for optimal scooping. If freezing for much longer, let sit at room temperature until scoopable before serving.
You will have about 1 cup of whey left over. Refrigerate the extra whey in a tightly covered jar for up to a week, or freeze it. Use it in breads or pancakes, or drink in a smoothie, or on its own as a bracing refresher.
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