Tuesday, 25 May 2010

A Week of Ice-Creams: Day Two

Chocolate Swirl Froyo


I promised myself I wouldn't do a chocolate flavoured ice this week. In so much as you can promise yourself anything. Does it matter if you break a promise to yourself? It's just that I think chocolate flavoured things are boring on the whole, and I never feel inspired when I see chocolate recipes. Do I want Delicious Delicious Delicious to be known for its boring and uninspiring content?

Hell no.

Ramekin by Duralex. Pain d'épice heart, stylist's own.


Anyway, I baked (yes, even in the heat) brownies today, as a thank you for a colleague of Mr. Other P's who is kindly keeping us in supply of fresh eggs from her hens, and having decided to make today's post a 'froyo' (and to dedicate it to Lora, who taught me this new term in a comment on yesterday's mango frozen yogurt) instead of a real ice-cream, I found myself reaching instinctively for my cocoa and chocolate chips. Well, they were on the counter. What can I say? Despite thinking chocolate is the least interesting flavour for ice-cream by far, here I am making a chocolate swirl froyo. I guess it's plain to see: I am flaky, inconsistent, and contradict myself.

But bothered about all that. I really liked this!

It's supposed to me a chocolate swirled froyo, but I imagine there's a special swirling technique that ice-cream manufacturers are keeping to themselves because I messed the ripple effect right up. But you know what? This is fantastic stuff. So what if it's a uniform cocoa-cream colour, and lacks definition? Stop being so judgemental!


Chocolate Swirl Froyo

You will need:

500ml Greek yogurt (full fat!)
150ml milk (you can choose which kind, we always have skimmed)
2 tsp vanilla extract
2 tbsp sugar

100g chocolate chips
1 tbsp cocoa powder

  1. Mix the first four ingredients together, and pour into your chilled ice-cream maker.
  2. Churn for twenty minutes or so, and then remove to a chilled bowl.
  3. Fold in the chocolate chips, working quickly.
  4. Sprinkle over the cocoa, and fold through slightly; transfer froyo to a rigid plastic container and store in the freezer until needed.
  5. Allow to 'ripen' in the fridge for half an hour before serving.

10 comments:

  1. 1) Froyo-love the new word.

    2) I always bake when it's hot. I'm rebellious that way, like I'm giving the scorching sun the finger "screw you, I'm making chicken pot pie!"

    3) There is this ice cream shop in San Franciso called Bi-Rite Creamery...and they have this sundae with chocolate ice cream, sea salt and bergamot-scented olive oil (yes olive oil) on top. That's the sundae. That was the last time I ever called chocolate ice cream boring.

    ReplyDelete
  2. Soooo wish I were living in your house this week!!!!!!!

    ReplyDelete
  3. i love ice cream. I make a lot too. i will try your recipe, sound great. cccriscake.com

    ReplyDelete
  4. Yum, looks like I need to invest in an ice-cream maker! Thanks for a great, simple recipe!
    Awesome photography btw, what do you use for your backgrounds/camera? Love the cheerful colors :) And nice work getting some great shots before the froyo melted...and (what would have been my case) before the temptation to gobble up the whole thing got too strong :P

    ReplyDelete
  5. Oh, wow- yum yum yum. Great shot. just found your site and i la-la-love it!

    ReplyDelete
  6. I didn't know what Froyo was yesterday either until Himself started wittering on about it. Apparently it's the codename for the new version of Android (Goooogle's operating system for mobile phones). Strange coincidence, eh? Oh, and I live in Cardiff too...

    ReplyDelete
  7. Christina, all my photos are taken with a Canon IXY 910IS, and the background is just coloured card. I am too cheap to do proper styling! And I shoot by the window in the late afternoon. Does that help?

    T - Want that sundae. Want loads!

    ReplyDelete
  8. Ah, yes...'swirling' ice-cream ís sadly not as easy as it seems. The last time I got the ice-cream maker out I intended to make a raspberry ice-cream with a chocolate swirl but ended up with something resembling a raspberry stracciatella (still good). The Ben and Jerrys ice-cream book I have seems to suggest making your swirl by pouring your sauce in and mixing by hand rather than pouring it in while the maker is still churning. I haven't tried this yet but if you do and it works, do let me know!

    ReplyDelete
  9. Want. Froyo. Eggless. Froyo. Send. Send. Send.

    ReplyDelete
  10. Yes, very helpful! If you'll humor me by answering just a couple more burning questions - where do you buy the card, and how big/thick is it? And how do you keep it so clean?? Thanks!

    ReplyDelete

That's what he said.

Related Posts with Thumbnails