Description
Creamy, luscious frozen yogurt can be made at home with just a few key ingredients and techniques!
Note: Prep time does not include 12 hours inactive time. Cook time refers to time needed for churning.
From Bridget Edwards of Bake at 350.
Ingredients
- 1 quart Plain, Whole Milk Yogurt
- ⅓ cups Dutch-process Cocoa
- 1 teaspoon Vanilla Extract
- ½ teaspoons Espresso Powder
- ¾ cups Sugar
- ¼ cups Corn Syrup
- ½ cups Chopped Chocolate
Preparation
Line a wire strainer with cheesecloth and set over a bowl. Pour the yogurt into the lined strainer and place in the refrigerator to drain for 6 hours or overnight.
Once strained, place the thickened yogurt in a bowl. Sift the cocoa over the yogurt and stir until combined. Stir the vanilla and espresso powder together. Add to the yogurt/cocoa mixture along with the sugar and corn syrup. Stir until smooth. Pour into an ice cream maker and process according to manufacturer’s instructions, about 20–25 minutes. With about 2 minutes left in the freeze time, add the chopped chocolate to the mix.
Spoon frozen yogurt into freezer-proof containers, press a piece of plastic wrap on top, and freeze to harden. After 4 hours, the frozen yogurt will still be soft but scoop-able. Once frozen 12–24 hours or more, you’ll want to leave it on the counter to sit for 5 minutes before scooping.
