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.