We have an excellent organic market in Huatulco twice a month. Last week I scored some fresh plain yogurt- plain as in fresh from the cow with no extra additives. It had a chunky curd like consistency and tart flavor. Beside the woman who sold me the yogurt was a table selling a house-made almond-cacao spread and BOOM I knew what had to be done! I dusted off the Cuisinart ice cream maker and made a delicious cream based frozen yogurt that was the perfect balance of chocolate tartness.
Here’s the recipe:
In a saucepan heat
2 cups of sugar
6 tsp. of cornstarch
2 cans of evaporated milk
½ cup almond-cacao spread
Handful of chocolate chips
Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly with a whisk to prevent burning.
Remove the mixture from the heat, and cool.
Stir in the plain yogurt. Refrigerate until chilled.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.
Serve with whipped cream and almonds.
Jane Bauer 