Frozen Chocolate Yogurt
Serving Size / Yield
- 2 C. milk
- 4 egg yolks
- 3/4 C. sugar
- 4 oz. semisweet chocolate, melted
- 1 1/2 tsp. vanilla extract
- 2 C. Non-Fat Plain Voskos Greek yogurt
In a medium enameled or stainless steel saucepan bring the milk almost to a boil. Remove from the heat and set aside.
Combine the egg yolks and sugar in a bowl. Beat them with a wire whisk or rotary or electric beater until pale yellow and thickened. Gradually beat in the hot milk.
Pour the mixture back into the saucepan and cook over moderately low heat, it thickens to a custard that lightly coats the spoon. Do not allow the mixture to boil or it will curdle.
Stir in the melted chocolate and vanilla extract.
Strain the custard through a fine sieve into a large mixing bowl and allow it to cool to room temperature.
In a bowl beat the yogurt with a wire whisk until smooth. Add to the cooled custard and mix thoroughly.
Freeze in a 2-quart or larger hand-crack or electric ice cream freezer, following the manufacturer’s directions.
Recipe courtesy of Voskos Greek Yogurt.