At the grocery store a few Mondays ago, I bought the biggest container of Greek yogurt I could find, a 1 kilogram (2.2. pounds) giant for this cake.
I bought more than I needed, but figured my husband and I would eat the rest for the week’s breakfast. The problem —or rather success –was that the cake turned out so well, we ate it for breakfast instead. By mid-week we had all but forgotten the yogurt. Mustard jars and our collection of hot sauces had hustled it to the back of our refrigerator so that by Thursday, when I went sifting through the condiments for some ketchup and discovered the yogurt, I felt a bit guilty.
On Friday I resolved to show the yogurt some consideration. Surveying the freezer’s contents, I realized with a shock that our ice cream supply had dwindled to just a quarter-pint of vanilla. Here was an opportunity. I would make my own Greek frozen yogurt, arguably healthier than ice cream, right?
Since strained Greek yogurt is a good deal thicker than regular yogurt, I feared it might not freeze well in the ice cream maker. An online search landed me at chocolateandzucchini where Clothilde DuSulier’s post on Chocolate Frozen Yogurt with Crème Fraîche assured me that yes, Greek yogurt can be frozen and quite well at that. Clothilde’s recipe looked scrumptious but I wanted to try almond milk in place of the crème fraîche and Amaretto instead of vanilla extract (I can’t seem to find pure vanilla extract in Greece. If anyone knows of a provider that ships, please let me know.)
This recipe contains melted chocolate. In my years experimenting in the kitchen, it somehow never dawned on me that chocolate ice cream got its flavor from actual chocolate. Growing up, I took it for granted that my favorite summer time treat was an industrial mix of cocoa powder, sugar, and stabilizers and never thought more on the subject until I melted the chocolate for this recipe. As I stirred the chocolate over simmering water, I inhaled its heady aroma and also wondered why I didn’t find excuses to melt chocolate more often.
We ate Chocolate-Amaretto Frozen Yogurt in white bowls for dessert. Tasting a spoonful, we got a sweet tang with an almond kick, a refreshing meal’s-end on a hot summer evening. I liked it so much that I went back for a second, then a third, scoop. It was, I believe, one of my tastiest re-purposed ingredient recipes yet. The next time a container of Greek yogurt is in danger of perishing in my refrigerator, I won’t fret. I’ll just bring out the ice cream maker–and maybe a few bars of chocolate.
Chocolate-Amaretto Greek Frozen Yogurt
*Adapted from Clothilde DuSulier’s Chocolate Frozen Yogurt with Crème Fraiche
225 grams (8 ounces) baking chocolate, coarsely chopped
200 grams (2/3 cup plus 2 tablespoons) almond milk
140 grams (3/4 cup) granulated sugar
30 grams (¼ cup) unsweetened cocoa powder
1/8 teaspoon sea salt
3 tablespoons Amaretto
600 grams (11 ounces) plain, strained Greek yogurt
1. Melt the chocolate in a heat-proof bowl over a pan of simmering water, stirring constantly. When melted, whisk the chocolate into the almond milk in a large mixing bowl.
2. In a medium bowl, stir together the sugar, cocoa powder, and salt. Whisk this mixture into the chocolate/cream mixture. Stir in the yogurt and the Amaretto.
3. Transfer the batter into a glass or plastic pitcher (for easier pouring later) and refrigerate for about two hours or until completely chilled. Stir once more and pour into a prepared ice-cream maker. Freeze according to your ice-cream maker’s instructions.
4. Serve immediately if you prefer soft-serve style frozen yogurt or transfer to a container and freeze for a harder consistency.