Really Fast Chocolate Frozen Yoghurt

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When I die, I will no I have arrived in heaven if there is an ice cream parlour on every corner. I have always loved ice cream since I was a child. It creates a sense of excitement deep inside me that no other food can come close too. It reminds me of sunny days by the sea, shopping trips to city department stores (my mum would take me to the Bentall’s cafe for ice cream as a treat/bribe), a special ending to lunch or dinner and riding my bike one handed licking a cone in the other.

I love all sorts of ice cream (or frozen dessert as some will call the wider genre!) from frothy, soft Mr Whippy or frozen custards, to zesty frozen fruit blocks and poles to luxurious, gourmet concoctions containing salted popcorn (thank you Heston!). My favourite type has always been chocolate and as I have aged, my preference is for the darker and more bitter variety. When we lived in Sydney, I had a really funky, top of the range ice cream maker, one of those where you don’t even need to freeze a bucket as it has a built in freezing unit. You can crave ice cream at 11pm and have your own batch in a cone ready to eat by 11:30pm

My wife has noticed that our daughter has inherited my zeal for the frosty delights and whenever we go anywhere always asks for an ice cream. Just today, pondering aloud, Mrs Jamie asked me how we break it to the little girl that you shouldn’t expect ice cream every day – I told her she probably needs to work on me first as I could see no error in the statement.

So I dedicate my post today of my favourite recipe for Rapid chocolate frozen yoghurt to my daughter – we share a pleasure that your mother will never understand!

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Serves: 6 small portions (or 4 normal ones)

Ingredients

100g 70% cocoa dark chocolate
100g icing (powdered) sugar
1/2 cup double (heavy) cream
250g Greek yoghurt
1 tsp good quality vanilla essence
1/2 tsp salt

Method

1) Break up chocolate into as small bits as possible and place in a large microwave proof bowl.
2) Heat chocolate on high until it has melted into a smooth paste. It must not get too hot otherwise your frozen yogurt is ruined. The best way to do this is to watch it as it heats and open the door to stir it around every 20 seconds or so.
3) Once melted, slowly, pour in a couple of spoonfuls of cream and combine well with the chocolate. Pour in the rest of the cream and whisk well until smooth.
4) Whisk in the rest of the ingredients until well combined
5) Add to your ice cream maker and churn until set.
6) Serve on its own, or it does go extraordinarily well with raspberries.