Rosemary Peach Ice Cream

1. 1

   Peel and cube the peaches. Heat them a saucepan with water, sugar, and rosemary until the peaches become soft and are cooked (about 15 minutes). Remove the rosemary sprig.

2. 2

   Let cool to room temperature and reduce to puree.

3. 3

   Add the yogurt, cream, a few drops of lemon juice, mix well, and keep in the refrigerator.

4. 4

   Once it is cold, put the mixture in the ice cream maker and follow the machine's instructions.

5. 5

   Store in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.