Chocolate Frozen Yogurt

Published May 1, 1996.

Why this recipe works:

For our frozen yogurt recipe, we solved the problem of strong yogurt flavor and grainy sugar by adding some milk. Not only did it tame the yogurt flavor but, when put over low heat, the milk made it possible to dissolve the sugar and gave us an easy way to add vanilla bean flavor. In premium… read more

For our frozen yogurt recipe, we solved the problem of strong yogurt flavor and grainy sugar by adding some milk. Not only did it tame the yogurt flavor but, when put over low heat, the milk made it possible to dissolve the sugar and gave us an easy way to add vanilla bean flavor. In premium ice creams, egg yolks are responsible for the smooth texture; gelatin serves the same purpose in our frozen yogurt recipe.

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Makes 1 generous quart

Cocoa powder delivers a strong chocolate punch without adding an excessive amount of fat or calories. I prefer Dutch-processed cocoa in this recipe. It has a mellower flavor and is not as harsh as natural cocoa.

Ingredients

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