The concept of cold dessert works great when one is catering to the kids. They absolutely adore ice-creams and behave hoggish around them. My girls were hovering on my head when I was making chocolate brownie frozen yoghurt. They licked on the spatulas and bowls with chocolate scraps. I was irritated to some extent, but eventually, gratification took over and I was thankful for that laughter in my kitchen. These kids make my life beautiful, and joyous. So a soft-hearted, affectionate mother allowed all and we had a great time.
Ice-Creams normally require two days for a photo shoot, as it starts to melt and loose the frozen textural character very soon. But this time, before I could install the “Don’t Eat” rule, kids were feasting on it. So I got no extended opportunity to photograph the ice cream the next day.
Anyways, that was my story, and the Chocolate Brownie Frozen Yogurt turned out really yum. Navisha Sieko Ice Cream Scoop Heavy Gauge Big Size – Aluminium
The good news is, you don’t require any ice-cream churner to make this yumlicious chocolaty, creamy frozen yoghurt at home. Neither, you have to scrape out the icy crystals every 2 hours for a soft scoop-able ice-cream. Yup! You are reading it right.
I am quickly taking you through the essential points, and it is quite simple to make and you don’t have to twitch your eyebrows in any worry. I am there with you and let’s get started.
For this recipe, we will need chocolate custard. Custard base gives ice-creams a creamy, scoop-able texture. This chocolate custard doesn’t require any eggs. We just use milk with cornstarch and cocoa powder and of course sugar.
The first step is to mix cocoa powder with milk and make a custard of it using cornstarch. Make sure that you don’t get any lumps in the custard.
To avoid the lumpy scenarios – Combine corn starch and 1/4 cup of the milk in a small cup first. Stir until it’s completely dissolved.
Heat the remaining milk (mixed with cocoa powder) in a saucepan over medium-low heat, and as it starts to boil, low the flame and add the cornstarch mix milk. Use a wire whisk to mix cornstarch milk, with. You will need to stir constantly until the custard thickens. Cook till coating consistency.
If in case you can’t get it right – Process the custard through a fine-mesh strainer, to remove any lumps, back into a clean pot and continue the cooking.
With the help of a spoon or fork keep the prepared custard moving from time to time till it cools completely because as it cools down, custard normally gets the skin on the top.
The important part is to use full-fat milk. Skimmed milk is a big no-no for this recipe.
I insist on using good quality cocoa powder. For deep/rich chocolaty flavour. Hershey’s Cocoa Powder, 225g The flavour is beautiful and the end result would be great.
Another important point, I would like to share is about the amount of sugar we use in the recipe.
Our taste-buds perceive less sugar when the food is frozen. So when you’re tasting it at room temperature, you should aim for something that’s a little sweeter and a little more boldly flavoured than you’d like the finished product to be.
The yoghurt is another important part of our recipe. Be sure to use full-fat milk yoghurt or Greek yoghurt. It is important to have a thicker consistency of yoghurt for this recipe. So suggest hanging the yoghurt in a muslin cloth for an hour or so, before using.
Never blend the yoghurt in a blender to smooth it out. It gets watery. Always use a hand whisk to cream the yoghurt.
I have also used leftover chocolate brownie pieces. You can bake fresh and use if you have any leftover brownies. Here is the recipe.
Chocolate ganache is another addition to my recipe. Which adds a lot more to the final flavour, making it more chocolaty.
You can skip or add the drizzle of ganache before freezing it. It doesn’t affect the texture.
Adding an extra drizzle of ganache is optional, it is just making the Chocolate Brownie Frozen Yogurt richer and inviting.
Understanding the Chocolate Ganache:
The chocolate ganache is all about the proportion of cream to chocolate. Glazes have thinner ( pouring )consistency so a higher percentage of cream is required. A thicker ganache for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher.
To Make ;
Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and runny glaze: 1:2, one part chocolate to two parts cream.
(1:1 ratio means 4 ounces chocolate to 4 ounces cream)
Once all the components are ready just combine them together and pour in a container. Pour in a container and drizzle some ganache on the top. Cover and chill in the freezer overnight. You will have the best ever ice cream to relish the next day.
One last thing – keep the ice cream in a container with a lid for freezing.
I kept the sugar pretty low, just 3/4 cup for the entire batch. I loved the contrast of the tangy chocolate frozen yoghurt with the sweet and chewy brownie bites, but you could increase the sugar by 1/2 cup if you want it sweeter.
1 cup of full-fat milk
2 teaspoons of cornstarch
2 teaspoons of cocoa powder
1/4th cup of sugar
1 cup of hung yoghurt (thick, creamy and whisked)
1/4th cup of brownies pieces
Chocolate ganache (refer note written above)
Dissolve cornstarch in 1/4 cup of milk. Keep aside. Place the rest of the milk in a heavy-bottomed pan and whisk in cocoa powder. Turn on the flame and bring it to a boil. Add the dissolved cornstarch and simmer for another 5 minutes while stirring continuously. Add in sugar and cook till the thick coating consistency.
Remove from the fire and allow it to cool completely. Whisk the prepared custard during the cooling time at regular intervals. Make sure you don’t get any skin formation over the custard during the cooling process.
In a clean bowl whisk the hung curd, until no lumps left. Once the custard is cooled completely fold the prepared custard to whisked yoghurt. Make sure they are both at room temperature.
Fold in chopped brownie pieces and drizzle some ganache on the top.
Pour into a container. Drizzle some ganache on the top. Cover and freeze overnight, Chocolate Brownie Frozen Yogurt will be ready tomorrow morning to enjoy!
Chocolate Brownie Frozen Yoghurt
- Ice-cream Container
- 1 Cup Full-fat milk
- 2 tsp cornstarch
- 2 tsp cocoa powder https://amzn.to/359PXiP
- 1/4th cup sugar
- 1 cup hung yogurt (thick, creamy and whisked)
- 1/4th cup chopped brownies pieces
- 2 tbsp ganache
- Dissolve cornstarch in 1/4 cup of milk. Keep aside. Place the rest of the milk in a heavy bottomed pan and whisk in cocoa powder.
- Turn on the flame and bring it to a boil. Add the dissolved cornstarch and simmer for another 5 minutes while stirring continuously.
- Add in sugar and cook till the thick coating consistency.
- Remove from the fire and allow it to cool completely. Whisk the prepared custard during the cooling time at regular intervals.
- Make sure you don’t get any skin formation over the custard during the cooling process.
- In a clean bowl whisk the hung curd, until no lumps left. Once the custard is cooled completely fold the prepared custard to whisked yogurt.
- Make sure they are both at room temperature. Fold in chopped brownie pieces and drizzle some ganache on the top.
- Pour into a container. Drizzle some ganache on the top. Cover and freeze overnight, Chocolate Brownie Frozen Yogurt will be ready tomorrow morning to enjoy!