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Categories:Viewed: 72 - Published at: 3 years ago
Ingredients
- 1 quart Plain, Whole Milk Yogurt
- 1/3 cups Dutch-process Cocoa
- 1 teaspoon Vanilla Extract
- 1/2 teaspoons Espresso Powder
- 3/4 cups Sugar
- 1/4 cups Corn Syrup
- 1/2 cups Chopped Chocolate
Method
- 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.
