Chocolate Chip Strawberry Frozen Yogurt Food

CHOCOLATE CHIP STRAWBERRY FROZEN YOGURT

Steps:

• Spoon yogurt into frozen 1-quart ice cream freezer. Spoon honey over yogurt. Freeze according to manufacturer's directions. When yogurt has thickened, after about 12 minutes in freezer, add chocolate chips. Continue freezing until yogurt is the consistency of soft-serve ice cream, about 8 minutes longer.
• Serve immediately, or transfer to 1-quart plastic container with lid. Store covered in freezer.

STRAWBERRY CHOCOLATE CHIP ICE CREAM

Steps:

• Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
• Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
• Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan.
• Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
• Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
• Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
• Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

STRAWBERRY FROZEN YOGURT

Steps:

• Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
• In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
• Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

STRAWBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Mix strawberries and 2 tablespoons flour together in a bowl and set aside.
• Combine 2 cups flour, sugar, baking powder, cinnamon, and salt in a separate bowl.
• Combine buttermilk, oil, egg, yogurt, and vanilla extract in a large bowl. Pour in dry ingredients and mix until just incorporated. Fold in strawberries and chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.