12 August 2011
Chocolate frozen yogurt made with cocoa couldn't be easier (dissolves just fine without heat), and it's soooo good! The addition of a little alcohol improves the texture of homemade ice cream and frozen yogurt, something about preventing ice crystals and keeping it from freezing quite so hard, but it's optional. I think the coffee liqueur adds another dimension to the chocolate flavor, but if you don't use alcoholic beverages just add a couple tablespoons of strongly brewed coffee instead.
Someday I would like to buy the Cuisinart ICE-50BC with the built-in compressor. I'm perfectly happy with the ICE-21, but the ICE-50BC would mean no mixing bowl to pre-freeze and no waiting between batches. Of course, it's a lot more expensive! Hmm ... maybe I'll stay with what I've got. I keep the bowl in the freezer at all times so it's always ready to go. And I could get a second bowl if I wanted to make more than one batch.
Homemade frozen yogurt is quickly becoming my summer comfort food! What's yours? If you haven't tried my Strawberry Frozen Yogurt yet, try it next, right after you make this one!
Chocolate Frozen Yogurt
(Makes about 5 cups)
1 32-ounce container organic plain nonfat yogurt
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 cup milk (I use 2%)
2 tablespoons Kahlua or coffee liqueur, optional
1/2 teaspoon vanilla extract
1 Strain the yogurt (I used Straus Family Creamery) for at least 4 hours in the refrigerator. You can use cheesecloth in a colander set over a bowl. I just happen to have found, way in the back on a very high shelf in my kitchen, a set of two 16-ounce yogurt strainers I didn't even know I had! Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.
2 In medium bowl (I use 2-quart glass measure), whisk together sugar, cocoa and salt. Gradually whisk in milk, smoothing out any lumps.
3 Add strained yogurt and remaining ingredients; whisk until thoroughly mixed and sugar is dissolved. Cover and refrigerate at least 2 hours or overnight.
4 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes.
5 Transfer the soft frozen yogurt to a freezer-safe airtight container and place in freezer for at least 2 hours. Remove from freezer 10 minutes before serving.