Posts tagged mint
Thanks Dr. Jessie Voigts of Wandering Educators for sharing your family’s favorite recipe for DIY froyo!
We love yogurt–and even make our own. One of the things I love to do with yogurt is to make frozen yogurt! It’s delicious, capable of so many flavor changes, healthy, and purely addictive. I’ve combined and adapted a few recipes from Downton Abbey Cooks and David Lebovitz to create this mint chocolate chip frozen yogurt recipe. I have to say, we make frozen yogurt a few times a week, especially in the summer heat. Enjoy!
Recipe for Homemade Mint Chocolate Chip Frozen Yogurt
1.5 cups milk
Huge handful of fresh mint, washed well (spiders aren’t as tasty as chocolate chips)
½ c sugar (or more, to taste)
3 T cornstarch
1 c yogurt (regular or Greek)
¼ to ½ c Chocolate chips – I love the dark chocolate chips (more on chocolate goodness to come)
- Combine milk and mint in a medium saucepan, and heat over low until milk is barely at a simmer. Remove from heat and cover for 1-2 hours. You’re steeping the mint in the milk. Don’t worry – the green color is to be expected. When the milk has cooled and the mint has steeped, squeeze out the mint and throw it away. Pour the milk into a jar and refrigerate until you need it.
- Combine the minty milk, cornstarch, and sugar in a medium saucepan. Heat over low, stirring occasionally, until the mixture all of a sudden becomes very thick, like pudding. Remove from the heat, and then stir in the yogurt. Pour into a container and chill in the refrigerator for several hours (ideally, overnight).
- Get your ice cream maker going, and pour in the minty goodness. Freeze until your ice cream maker can’t freeze it any more. If yours is like mine, it will be sort of soft and runny, but still quite edible (especially if you are impatient). Now, you have chocolate choices. You can sprinkle in the chocolate chips in the last few minutes of the ice cream maker going.
Small chocolate chips are so cute in this! Or, you can take out half the ice cream, put it in a freezer-safe dish, and work some magic. Melt some chocolate chips in the microwave, and decoratively pour half of it on top of the ice cream in the dish. Put the rest of the ice cream on top, and then artistically pour the rest of the chocolate on top of that. Freeze until firm, at least 1 hour (ideally, overnight, but seriously, who can wait that long?). Scoop up and enjoy!
Now, to the variations…
Rich chocolate frozen yogurt
Add in 3 T dark cocoa powder to the milk/sugar/cornstarch mixture. You can also add in an additional ½ c chocolate chips at the end, if you desire.
Peanut butter chocolate frozen yogurt
Add in 3 T cocoa powder and ¼ c peanut butter to the milk/sugar/cornstarch mixture. When the ice cream is almost ready, you can add peanut butter chips, or chocolate chips.
Cardamom frozen yogurt
Add in 1 T cardamom to the milk/sugar/cornstarch mixture.
Vanilla frozen yogurt
When you take the milk mixture off the heat, and stir in the yogurt, also add in 1-2 t vanilla.
What flavors will you come up with?
A few weeks ago I was able to visit with Jenny Harper, the Chief Cookie Officer for Nestle Kitchens for a story I was working on. Does that sound like a dream job or what? Jenny is the one who comes up with the recipes on the back of Nestle Toll House morsels and other Nestle baking products.
So when I needed to make a quick treat for an event I was going to I thought of Jenny and turned to the back of a bag of Nestle’s Dark Chocolate & Mint Morsels for inspiration. The recipe for “Magic Mint Chocolate Bark” was simple and fun to make with my kids. I doubled the recipe to make sure we had extras. (Use a 11 x 9″ brownie pan and half of the morsels to make the standard batch.)
Mint Chocolate Bark
Prep time: 5 minutes
2 10-ounce bags Dark Chocolate & Mint Morsels (I did one bag of the mint morsels and another bag of dark chocolate)
3/4 cup chopped roasted almonds
- Preheat the oven to 325 degrees.
- Line a 9×13″ cookie sheet with foil or parchment paper.
- Dump the chocolate chips onto the lined pan. Spread out the chips so they fill the pan.
- Bake the chips for 4 minutes; they’ll be shiny when you remove them from the oven and won’t appear to be melted.
- Use a kitchen knife to swirl the chocolate together (you won’t see any more of the green color).
- Top with chopped almonds, or pretzels, potato chip pieces, or dried fruit.
- Here’s the fun part: to help the toppings sink into the chocolate hold that pan about 3 inches above the counter (I put a large cutting board down for this) and then drop the pan.
- Place the pan in the refrigerator for an hour and then break apart the pieces.