Nectarine Yogurt à la Donna

Wash, halve, and pit the nectarines, then cut them into rough chunks. If desired, peel the nectarines by scoring the skin and blanching briefly in boiling water.

Place the nectarine chunks into a blender or food processor and purée until completely smooth. Pass the purée through a fine-mesh sieve to remove any fibrous bits and set aside.

In a large mixing bowl, combine the nectarine purée, yogurt, and whole milk, whisking together until the mixture is fully homogeneous and smooth. Taste the mixture and adjust sweetness with sugar or honey if needed.

Cover the bowl with plastic wrap and refrigerate the mixture until it is thoroughly chilled, ideally between 2°C and 4°C. This ensures a smoother freeze and better texture.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until the dessert reaches a soft, creamy consistency. This typically takes 20 to 30 minutes.

Transfer the churned frozen yogurt into a freezer-safe container, smoothing the top with a spatula. Press a sheet of plastic wrap directly onto the surface to prevent ice crystals from forming.

Freeze the container for at least 2 hours to firm up the dessert to a scoopable consistency. Remove from the freezer and let sit at room temperature for 3 to 5 minutes before serving.