Chocolate frozen yogurt without an ice cream machine
April 21, 2009
Chocolate Frozen YogurtAfter discovering that it’s possible to make ice cream without an ice cream maker, I’ve been seeing all these great recipes for ice cream all over the place. I figured if I could do it with ice cream, why not frozen yogurt? Chocolate is a good place to start around here. None of us is going to say no to something chocolaty, so I found this recipe and went to town.
Truly, it is so easy to do this. Why did I not know it before? I keep imagining all the flavor combinations I can create. I think this one would be great with candy pieces or some chopped cherries. Or what about a swirl of marshmallow fluff? Or banana pieces and chopped walnuts? See what I mean?If you don’t have an ice cream machine, head to David Lebovitz‘s blog to get excellent instructions on how to make it using your hand mixer instead.
3/4 c. granulated sugar
2 tsp. cornstarch
1 can (12 oz.) fat-free evaporated milk
1/2 c. semisweet chocolate chips
1 c. plain lowfat yogurt (I used lowfat vanilla yogurt.)
1 tsp. vanilla extract
Stir together cornstarch and sugar in a saucepan.
Stir in evaporated milk and chocolate chips.
Cook over medium heat until chocolate is melted and mixture has thickened slightly. Stir constantly to prevent burning.
Remove from heat and add yogurt and vanilla.
Refrigerate until chilled.
Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions. (Or follow the directions below to make it without an ice cream maker, like I did.)
Making Ice Cream Without A Machine1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it. Do not cover!
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
Drizzle pure melted dark or milk chocolate (about 5 ounces, 140 g) over the almost-frozen mixture, then stir, breaking up the ribbons of chocolate as they start to freeze, to create little ‘chips’.
