Alex got me an ice cream maker for Christmas. While he was teased a bit by his family because it wasn’t jewelry or whatnot would be considered normal for your girlfriend, I thought it was absolutely perfect. There are few things I love more than I love ice cream. As soon as I opened it, he told me he’d also take me and get me the ingredients for the first thing I wanted to make in it. I went searching and decided on chocolate frozen yogurt, and then of course I had to throw raspberries in the mix. Chocolate and raspberry is definitely one of my favorite flavor combinations.
I didn’t think to use a strainer, so the yogurt was a bit seedy, but otherwise, the flavor was good. Alex didn’t enjoy it because I used greek yogurt, which he is totally against, for whatever reason. I just ordered a set of three strainers so I’ll able to make it better the next time!
Alex also brought me some sumatra lilies, which were beautiful (lilies are my favorite!).
Chocolate Raspberry Frozen Yogurt (yields about 4 servings)
1/2 cup sugar
3/4 cup good quality chocolate chips (I used Ghirardelli 70%)
2 T cornstarch
1 cup plain, non-fat greek yogurt
12 oz. fat free milk
1 t vanilla extract
6 oz. raspberries
1/2 cup sugar
3/4 cup good quality chocolate chips (I used Ghirardelli 70%)
2 T cornstarch
1 cup plain, non-fat greek yogurt
12 oz. fat free milk
1 t vanilla extract
6 oz. raspberries
With a food processor, puree the raspberries. Stir together the cornstarch and sugar and place in a saucepan. Stir in the evaporated milk and the chocolate chips. Cook over medium heat until chocolate is melted and the mixture has thickened. Remove the mixture from the heat and stir in the yogurt, raspberry puree and vanilla. Refrigerate until chilled. Pour into an ice cream maker and freeze according to the manufacturer’s directions.