Ever since I got my Cuisinart ICE-20 at the beginning of the summer, I've been churning out flavor after delectable flavor of cool, smooth, luxurious ice cream. And while there's certainly nothing wrong with indulging every now and again (and again and again), last week I began to feel like maybe I should try to make something if not exactly healthy, then at least marginally less sinful.
I've sampled many homemade frozen yogurts, and have never been impressed. Most commercial brands replace the fat with chemicals and stabilizers that help the yogurt to achieve the right mouth feel. Without the additives, do-it-yourself versions may be more nutritious, but they lack the velvety texture and rich taste of commercial brands. Instead they are often slushy or, worse, frozen rock-hard. What I needed was a frozen yogurt recipe that had enough fat in it to still feel decadent.
This version of chocolate frozen yogurt from The Book of Yogurt turned out to be just what I was looking for. The ingredient list calls for two cups of whole milk, two cups of full-fat plain yogurt, and four egg yolks, not to mention four ounces of melted chocolate. Basically, it's a simple ice cream recipe with one minor change: yogurt is used in place of heavy cream. The results aren't as low-calorie as Yolato, but they're certainly not as over-the-top as many frozen desserts.
My chocolate frozen yogurt turned out utterly delicious, with a decidedly tangy flavor and creamy texture. The reduced fat content did mean that it quickly hardened up in the freezer, however, so I would recommend eating it within a day or two. Also, let it sit out on the counter for about fifteen minutes before digging in for easier scooping.
- Yield:about 1 1/2 quarts
- 2 cups whole milk
- 4 egg yolks
- 2/3 cup sugar
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 2 cups full-fat plain yogurt
In a medium saucepan over medium heat, heat the milk until just under a boil (you will see tiny bubbles around the edges and steam rising from the surface). Remove the milk from the heat.
Meanwhile, whisk the egg yolks and the sugar in a bowl to blend. Gradually add 1/4 cup of the hot milk into the egg yolks, whisking constantly, then add the egg yolks back to the saucepan with the rest of the milk and cook over medium heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon (a candy thermometer will register 170°F).
Stir in the melted chocolate and the vanilla extract. Strain the mixture through a fine mesh sieve into a large bowl and allow to cool to room temperature. Stir in the yogurt and chill in the refrigerator until very cold, several hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.