Milk Chocolate Frozen Yogurt (left) and Ice Cream (right)
As we both have quite the sweet tooth for chocolate, we knew we had to make a satisfactory chocolate frozen treat. I say frozen treat without specifying ice cream or frozen yogurt because we equally appreciate the two for their inherent qualities: Yogurt has that undercurrent of tartness, while ice cream has that milky sweetness that reminds you of childhood treats. Also, we had a little mix-up when making our most recent batch.
We had every intention of making chocolate frozen yogurt. Our very first frozen adventure was, in fact, a woefully hard-freezing and icy chocolate with pretzels and mini marshmallow frozen yogurt, made from the recipe that came with the ice cream maker instruction booklet. Lesson learned: Don’t make our mistake and use the recipe that comes with your machine. It practically guarantees icy cold disappointment. We felt we needed to redeem chocolate frozen yogurt after that first mess.
However, in the rush to get our batch done in the morning before a busy Sunday afternoon, we forgot to modify the recipe we were using to accommodate the yogurt and therefore forgot all about the bowl of strained yogurt that waited so patiently in the fridge. After acknowledging the bummer, we decided to make the recipe both ways to compare the results.
The Ice Cream Version scoops easily and melts rapidly, therefore savor it quickly!
For the ice cream, we used Jenni’s “The Milkiest Chocolate Ice Cream in the World” recipe, substituting 1/4 cup of Ghiradelli 60% cacao chocolate chips instead of 2 ounces of a chopped chocolate bar. A similar recipe has been posted by Wee-Eats. Because of a long standing habit of putting all chocolate products directly into the freezer, the chocolate chips were cold and therefore did not completely melt when mixed with the hot milk mixture. While unintentional, the effect was tiny flecks of solid chocolate suspended in a fluffy and soft milk chocolate ice cream.
The frozen yogurt came out lighter in color because of the larger volume of dairy to chocolate- you can add a bit more chocolate chips if you want the flavor to be more prominent. The evaporated milk adds a softer consistency to this recipe than our previous frozen yogurt batches.
These two chocolate treats scoop like a dream and melt quickly. Both are very decadent treats that we could consume only in small quantities. Luckily, we have taste testing friends that will always eat a spoonful or two. We couldn’t choose a favorite- let us know what you decide!
Milk Chocolate Frozen Yogurt (makes a generous 1 quart)
Adapted from Jenni’s Splendid Ice Creams at Home.
1 quart full fat plain yogurt
3/4 cup whole milk
2 tablespoon cornstarch
2 ounces bittersweet (55- 70%) chocolate bar chopped or approximately 1/4 cups chips (we used 60% Ghirardelli chocolate chips)
1/2 cup heavy cream
3/4 cup evaporated milk
2/3 cup sugar
1/4 cup light corn syrup
1/3 cup unsweetened cocoa powder
Ingredients needed to make both frozen yogurt and ice cream
1.The night before, freeze the canister to the maker’s instructions. Strain the quart of yogurt in the fridge.
2. In a small bowl, mix the cornstarch with 3 tablespoons of the milk to make a smooth slurry.
3. Prep the ice water bath in a large bowl. Reserve the chocolate in a large bowl or saucepan.
4. Combine the remaining milk, cream, evaporated milk, sugar, and corn syrup in a medium saucepan. Bring to a rolling boil over medium-high heat. Add the cocoa, whisking until incorporated. Boil mixture for 4 minutes.
Adding the cocoa powder to the boiling milk mixture
5. Remove from heat. Slowly add the cornstarch slurry, whisking to incorporate well.
6. Return to heat and bring back to a boil. Boil for one minute, while stirring with a heat proof spatula, until slightly thickened.
7. Remove from heat. Pour hot milk mixture over the chocolate, whisking to melt and incorporate chocolate. Add the strained yogurt (a scant 2 cups), incorporating fully until smooth.
8. Pour the mixture into the 1 gallon Ziploc bag. Submerge into the ice bath until thoroughly chilled, approximately 30 minutes.
The frozen yogurt base chilling in the ice bath
9. Pour into the frozen canister and spin until thick and creamy. Pack into storage containers, using parchment paper to press the top to prevent freezer burn, then cover with lid. Freeze in the coldest part of the freezer (usually the rear) until firm, about a couple hours.
Milk Chocolate Frozen Yogurt- still a soft scoop, but with an undeniable bite