We have one apricot tree in our backyard, and it yields a very generous crop each and every year. We are always surprised as the lovely tree really does not receive much special attention from us, it must be happy though because it provides more apricots than we can handle! Each year we eat, cook, freeze, and give away kilograms! I am always on the lookout for new ways to use the apricots in cooking.
When I was on holiday last week I thought I would try an apricot frozen yoghurt experiment. It was tasty, the kids enjoyed it, and it provided a healthier option to traditional ice-cream. I have since re-made it again to test it and have tweaked the recipe as below. I have added a small amount of sugar which you can leave out if you prefer. Taste the yoghurt you are going to use and decide for yourself if it needs sweetening.
- 250g ripe apricots (about 8)
- 500g Greek Yoghurt (or use your own made in the Tmx)
- 50g (1/4 cup) Sugar
- 1 vanilla bean scraped out (or 1 tsp vanilla bean paste)
- Place sugar into bowl and mill to icing sugar at speed 9 for 15 seconds.
- Halve apricots and remove seeds. Add into bowl with 100g of the yoghurt and the vanilla bean.
- Blend at speed 8 for 20 seconds until completely smooth and combined.
- Add the remaining yoghurt and mix together at speed 8 for a further 25 seconds.
- Freeze into a large shallow dish (or your Thermoserver) for 3 hours or until almost frozen.
- Once mostly frozen use a spatula to break the mixture into chunks and churn the mixture in four batches. Place each batch into the Tmx bowl and mix at speed 8-9 until smooth and creamy.
- Serve immediately or re-freeze and then serve as needed (see notes)
If you don't want to eat the frozen yoghurt straight away after the second churning you can re-freeze after step 6 to eat later, however it freezes quite hard so I suggest either freezing into icy pole moulds (which works really well) or just allow a bit of resting time on the bench before trying to scoop it out (if frozen in a large container).