CHOCOLATE FROZEN YOGURT
If you’re going to take the time to churn your own ice cream, I think it should be chocolate, don’t you? This is sweetened with agave nectar instead of artificial sweetener because the nectar gives the finished stuff real unctuousness and body—almost like the real thing. Serves 4
2½ ounces high-quality 99% unsweetened chocolate, such as Scharffen Berger, chopped
6 tablespoons agave nectar
1½ cups skim milk
Pinch of salt
Two 7-ounce containers 2% Greek yogurt
1. In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk ½ cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth.
2. Freeze the yogurt mixture in an ice cream maker according to the manufacturer’s directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days.
