Chocolate Frozen Yogurt
Last month was the month of blizzards. Certainly not as crazy as what the Northeast was getting, but about 8 inches in one evening is a lot of Kansas City. Frank worked from home a lot, so we ended up having multiple-day snow fests inside, cooking and baking wonderful things.
But the most tragic thing about snow is that our dear neighbor shovels our driveway WAYYYYY before we woke up (fully intending to shovel it ourselves), and so in the midst of one of our snowstorms, Frank and I thought we had to thank him somehow. To make a long story short, I made a Gooey Butter Cake, half of which was going to be sent to the neighbors, and we ate it all ourselves and never took any next door. I don’t know why or how it happened. But let’s just say, come Monday, when all I wanted was a chocolate dessert, I decided it was best to do something WITHOUT three sticks of butter.
Hence the chocolate fro-yo. We are OBSESSED with fro-yo in this house, and I think that everyone else in the nation is, too. Kansas City has gotten about four or five new yogurt bars in the past few months (that we’ve been to at least–I’m sure there are more), and we like to go as much as we can, even in the winter. We even made our own frozen yogurt this summer–amazingly tangy, fresh peaches. Here’s the problem, though: the only really wonderful fro-yo is the tangy, fruity kind. I’ve almost never had a decadent chocolate yogurt that’s been any good or has had any kind of flavor. So I was a little concerned that my quest to be healthy wasn’t going to turn out too well.
And that’s when the lightbulb went off in my head. Check David Lebovitz’s blog! He is the ice cream king, and the chocolate king, and basically the king of anything decadent. So I found a recipe of his, not for frozen yogurt, but for Chocolate sherbet. Slightly put off by sherbets in general (childhood nightmares of the rainbow stuff in the plastic tub…), I decided that I would take this general recipe and tweak it a little to make a TANGY chocolate frozen YOGURT.
My main caveat to you is make sure the mixture is cold enough before you freeze it. I didn’t let it chill enough. I got so overly anxious to freeze it because it tasted AMAZING, so I threw it in the ice cream machine… and… thirty minutes later it hadn’t even begun to freeze. Ooops. This is after I told Frank to hurry home because chocolate frozen yogurt was freezing as we speak!
Oh well. After a full day of trying to freeze the bowl in the snow, and then finally resorting to turning the freezer REALLY cold, the bowl froze and we were able to make the yogurt last night. Let me tell you, this is a serious chocolate frozen treat. You might be able to eat it only a spoonful at a time, but you will keep going back to the freezer every 30 minutes for more. It’s that good.
Chocolate Frozen Yogurt
(inspired by David Lebovitz’s Chocolate Sherbet)
1 can (15 oz) evaporated milk
1/2 cup sugar
pinch of salt
1/2 cup unsweetened cocoa powder
4 oz of chopped bittersweet or semisweet chocolate (or 1/2 cup of chips)*
1/2 teaspoon vanilla
1 cup of nonfat greek yogurt
Whisk together the evaporated milk, sugar, salt, and cocoa powder in a medium-sized saucepan. Place on the stove at medium heat and bring the mixture to a boil, frequently whisking. Don’t take your eyes off the stove, or you might have a volcanic disaster (as I typically have). Once the mixture boils, immediately turn down the heat and cook for 30 seconds more. Remove from heat.
Add the solid chocolate and the vanilla, and continue to stir until chocolate has completely melted. It may be necessary to put it back on the stove to melt anything, but you’ll probably be fine without. Let the mixture cool on the countertop for ten minutes. Add the yogurt and stir in until combined. Put the whole mixture in the refrigerator or an ice bath until chilled. THIS IS VERY IMPORTANT!
Pour the chilled mixture into an ice cream maker.** Run the machine for approximately 25 minutes, or as long as it takes to freeze. The yogurt should be slightly soft at this time, but definitely frozen. Pour the frozen yogurt into a container with a lid and place in the freezer for 2 or more hours, allowing it to firm up. Then you’re ready to enjoy. And enjoy you will.
*I used bittersweet, which was absolutely perfect to my tastes. If you like a milder chocolate flavor, go for the semisweet instead.
**You’ve been told this time and time again, but make sure your freezer bowl is COMPLETELY FROZEN before you use it. You shouldn’t hear sloshing liquid inside when you shake it. If you do, freeze it longer. Like me, you might need to turn down your freezer to get it cold enough. And, no, burying it in the snow does not help.