I really love frozen yogurt. I think I may love it even more than ice cream. Skipping over the soft serve type, I really love that yogurt brings a different flavor to the table than ice cream. I’m not a big one for “healthy” foods replacing “unhealthy” foods. I like to enjoy ingredients for their own properties, not because they can taste like something else. I find the tangyness that yogurt has to be really interesting. Obviously, this works well when you’re making a lemon or ginger frozen yogurt, but I wanted to explore what it could bring to other flavors like chocolate. I found that the lower the fat content in the yogurt the more tang that it had.
Since “tangy” and “chocolate” aren’t really words that people naturally think go together, I decided to create a bridge between these flavors with the addition of some good old fashioned booze. For the first batch that I made, I used Kahlua and dark chocolate. The dark chocolate got really crumbly after being frozen so I changed it to a chopped up Kahlua milk chocolate bar. It was really good. I rounded out the rest of the flavor by serving it with some blackberries I had on hand. And then I couldn’t stop eating it and decided that I was just going to keep eating it until I died and had to be removed from my house by a crane. (My plan ran into problems when I realized my ice cream maker is a bit too small to actually follow through with this.)
Kahlua Chocolate Chocolate Chip Frozen Yogurt
2 vanilla yogurt, drained*
1/3 c Kahlua
1/2 corn syrup
1/3 c cocoa powder
1/4 c chocolate syrup
1/2 c sugar
1/2 bar Kahlua milk chocolate, chopped coarsely
In a mixing bowl combine corn syrup and Kahlua. Sift cocoa into corn syrup mixture while stirring continuously. Add in yogurt, chocolate syrup, sugar and salt. Stir until smooth. Pour into ice cream maker and follow the directions for your ice cream maker. When ice cream is done add in the chocolate chips let it turn a couple of times to mix in. Transfer mixture to a container and freeze until hard.
* Drain yogurt by placing it in cheese cloth lined colander over a bowl for 12 – 24 hours.