|2 x 410g cans||Rhodes Quality Peach Halves in Syrup — drained|
|1/2 cup||whole milk|
|2 cup||plain vanilla yoghurt|
|ginger biscuits — crushed, to serve (optional)|
Place the Rhodes Quality Peach Halves, milk, yoghurt and honey into a blender and process until smooth.
Place the peach yoghurt into the refrigerator and chill for one hour.
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.
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.
Serve with the biscuit crumble.
Tip: Prepare your ice-cream machine the night before making the frozen yoghurt by freezing your bowl according to the instructions.
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