Ginger frozen yoghurt with smashed black chocolate 02/24/11
Kath Fourie offers an easy way to take the edge of hot summer days with ginger and black chocolate frozen yoghurt. When I was last in England on a holiday […]
Kath Fourie offers an easy way to take the edge of hot summer days with ginger and black chocolate frozen yoghurt.
When I was last in England on a holiday with my mum, she discovered the delight of stem ginger ice-cream. Now my mum is also one who tends to buy something like that, eat 1/3rd and then fob the rest off on one of her offspring. As a result I wound up licking the last gingery remains out of many tubs, and the taste was something I still fantasized about long after our return to South Africa.
As much as I love ice-cream, there are times when I really don’t want to deal with the utter richness of it. And perhaps I am also less keen to deal with the 5km run I will force myself to have when I’ve scoffed half a litre of the stuff. In an effort to still be able to enjoy something creamy but with less fat, I decided to experiment with an ice-cream maker, preserved stem ginger and my favourite yoghurt to see what I could come up with. The results were rather pleasing and I have probably negated all the well-behaved moderation of using yoghurt over cream by eating a whole litre of it. But at the end of the day, a 5km run is always good for you. Sigh.
– 1 litre low fat or full cream plain yoghurt. The more fat in the yoghurt the more creamy the texture. So the choice is really up to how rich you want it to be. Using a yoghurt that is full cream or double cream will also mean that it freezes to a consistency more like ice-cream with less ice crystals in the final result.
– 1 cup of full cream milk (optional)
– 1 small jar of preserved ginger. I used about three table spoons of chopped up preserved ginger in my mixture, which made it quite strong so add according to your taste buds.
– 1/2 a bar of good quality dark chocolate. I like to use Lindt or something similar, but just so long as it’s got that bitter edge to offset the sugar in the preserved ginger.
Directions using an ice-cream machine:
– Take the black chocolate (still in it’s wrapper) and fold inside a dish cloth. Whack the hell out of it with a rolling pin until it is in fine shards. Most fun you can have with a rolling pin ever.
– Chop the preserved ginger into very small pieces and place it back in the syrup. If you would rather use fresh ginger for a very spicy frozen yoghurt you can grate a knob of fresh ginger instead, but I like the texture of the preserved ginger which doesn’t seem to freeze through.
– Follow the instructions on your ice-cream maker for preparing the machine (usually involves freezing the bowl for 12 hours, so make sure you know what to do in advance).
– I added the ingredients to the machine according to it’s instructions (Krups), so first I mixed the milk and yoghurt together and poured that into the machine. Next I added the ginger and it’s syrup, then finally the smashed chocolate. Basically the mixture needs to whir away until the machines mixing paddle changes direction which signifies it is done.
– From there you can either eat it all up, or spoon into a container to freeze and keep. However, please note that once it freezes through in the deep freeze it will be very hard and it is best to take it out of the freezer about 30 minutes before serving. An even better idea is to freeze it in single serving containers.
– I would like to add that if you are having a dinner/lunch party and want to make this to serve straight out the machine it will knock the socks off all guests. It is at it’s best when it hasn’t been sitting in the freezer for days, and it’s consistency is most like ice-cream.
Directions without an ice-cream machine:
– If you are without a machine, please allow a lot more time for making frozen yoghurt. You need to be in the house for the afternoon with no pressing appointments!
– Follow the directions up until the point of putting all the ingredients in the machine, and I would recommend not using milk as this will only increase the amount of ice crystals in the mixture (using a machine means the crystals are broken down continuously). In fact, when making frozen yoghurt by hand the fattier the yoghurt the better so this is the perfect time to bust out the double cream Greek style!
– Beat your mixture together in a freezable container, and then place in the freezer. When you see the edges of the mixture starting to freeze, remove it and beat with a whisk. Place back in the freezer and remove again thirty minutes later to whisk again. Repeat this process over the course of two to three hours. Yep, that is why I said you need to make sure you’re going to be at home or else you will wind up with a frozen block of yoghurt that you’ll have to serve using a chainsaw and a spatula.