INGREDIENTS:
- 32 ounces homemade yogurt recipe or organic plain nonfat yogurt.
- 2/3 cup sugar.
- 1/3 cup unsweetened cocoa powder.
- Pinch salt.
- 1 cup milk.
- 1/2 teaspoon vanilla extract.
- 2 tablespoons Kahlua or other coffee liqueur, or strongly brewed coffee.
DIRECTIONS:
- Using cheesecloth in a colander set over bowl, strain yogurt for at least 4 hours in refrigerator. Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.
- In medium bowl (use 2-quart glass measure to make pouring into the machine easier), whisk together sugar, cocoa and salt. Gradually whisk in milk, smoothing out any lumps.
- Add strained yogurt and remaining ingredients; whisk until thoroughly mixed and sugar is dissolved. Cover and refrigerate for at least 4 hours or overnight.
- Freeze in ice cream maker according to manufacturer’s instructions.
- Transfer soft frozen yogurt to freezer-safe airtight container and place in freezer for at least 4 hours. Remove from freezer 15 minutes before serving. Yields about 5 cups.
Source: http://www.grit.com/
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