WHITE CHOCOLATE ROSE FROZEN YOGURT
Provided by All images and text © Zainab Storms for A Classic Twist
Time 15m
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, combine 1/4 cup of the milk with white chocolate. Melt in a microwave, mixing until smooth. Let cool slightly.
- Combine the rest of the milk, sugar, Greek yogurt, and rose water in a blender or food processor. Process until smooth. Add in the melted white chocolate and process until completely smooth. Transfer mixture to a medium bowl and chill for at least an hour.
- Attach your KitchenAid Ice Cream Maker Attachment to your Stand Mixer. Turn the Stand Mixer on to slow and pour the chilled yogurt mixture into the freezer bowl. Mix until thickened, about 25-30 minutes. If using another ice cream maker, please follow the instructions of your machine.
- Transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours.
WHITE CHOCOLATE FROZEN YOGURT
Steps:
- Chop the white chocolate into small pieces and place it in a blender.
- Put the half-and-half in a pot set over medium heat and bring to a simmer. Stir in the salt, then pour the hot mixture over the chocolate in the blender. Turn the blender on low and gradually increase the speed to medium high. Blend for 1 minute to emulsify the chocolate into the hot liquid. When the chocolate is completely melted and blended into the dairy, add the yogurt. Blend until smooth. Pour the yogurt base into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and let it rest overnight in the refrigerator.
- The next day, churn the base in an ice cream maker according to the manufacturer's instructions.
ALMOST-FAMOUS FROZEN YOGURT
Mass hysteria seems to ensue whenever the frozen-yogurt chain Pinkberry opens one of its mod, pastel- colored shops. In 2005, when the first store arrived in West Hollywood, CA, lines snaked around the block and security guards were called in for crowd control. The commotion hasn't died down since. Fans are so faithful, they'll often wait up to half an hour for the specialty: tart, tangy, not-too-sweet frozen yogurt loaded with fresh fruit and oddball toppings like Fruity Pebbles and yogurt chips. Of course, at around $5 a cup plus $1 per topping, the soft-serve treat can take a toll on the wallet, which is why Victoria Edelman, from Randolph, NJ, wrote to us begging for the recipe. Pinkberry reps said they'd never divulge their secrets, so Food Network Kitchens designed this addictive copy.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
- For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.
Nutrition Facts : Calories 139 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 55 milligrams, Carbohydrate 24 grams, Protein 7 grams, Sugar 20 grams
FROZEN WHITE CHOCOLATE MOUSSE
A delicious recipe and perfect in the warm months. Of course you could ring the changes by using dark chocolate too.
Provided by Kate in Katoomba
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly.
- In a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set.
- Whisk the cream until soft peaks form and fold into chocolate mixture.
- Whisk the egg whites with the sugar until soft peaks form.
- Fold into the mixture with the optional flavours until just combined and freeze for four hours.
Nutrition Facts : Calories 456.6, Fat 32.3, SaturatedFat 18.3, Cholesterol 260.2, Sodium 126.6, Carbohydrate 33, Sugar 32.1, Protein 9.8
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