CHOCOLATE YOGURT ICE CREAM

MAKES ABOUT 3 CUPS

FOR best results, use the mildest-tasting yogurt you can find.

1½ cups plain yogurt
1¼ cups sugar
1½ cups light cream
4 ounces unsweetened baking chocolate
1 teaspoon vanilla extract

Soak a large piece of cheesecloth or plain white paper towel in cold water.
Squeeze out the water and line a colander or sieve with the wet cloth. Spoon
the yogurt into the colander and set it into a larger bowl to catch the liquid
that drains from the yogurt. Place in the refrigerator and let drain for 2 or
3 hours. Approximately ½ cup of liquid will drain out.

Meanwhile, combine the sugar, cream, and chocolate in a heavy medium
saucepan. Set over low heat until the sugar is dissolved and the chocolate
is completely melted. Remove from the heat and cool slightly. Stir in the
thickened yogurt and the vanilla. Cover and refrigerate until cold or
overnight.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream
machine according to the manufacturer’s instructions. When finished, the
ice cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CRANBERRY YOGURT ICE CREAM Add ½ cup dried
cranberries to the machine when the ice cream is semifrozen. Allow the
machine to mix in the cranberries. Proceed with the recipe as directed.

DARK CHOCOLATE MINT YOGURT ICE CREAM Substitute 1 teaspoon
peppermint extract for the vanilla extract. Proceed with the recipe as directed.

Optional: add ¼ cup crumbled chocolate-covered mint candies to the
machine when the ice cream is semifrozen.

MOCHACCINO YOGURT ICE CREAM Add 1 teaspoon instant espresso
powder to the pan along with the cream. Proceed with the recipe as directed.