Love good yogurt recipes. I cannot wait to make this this weekend. We are throwing a little par-tay for the boy Saturday so we’ll need to decompress from all the cake and candy that will be consumed.
As I mention up above, if you don’t have access to brown rice syrup (available at many natural food stores) or prefer a less malty tasting sweetener, feel free to substitute 1/2 cup / 120 ml maple syrup or honey.
1 cup fresh mint leaves
1 cup / 240 ml heavy cream
1/2 cup plus 2 tablespoons / 130 ml brown rice syrup
Scant 1/2 teaspoon peppermint extract
2 cups / 480 ml whole-milk Greek yogurt
2 ounces good quality dark chocolate, finely chopped
Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
Churn the yogurt mixture in an ice cream maker, following the manufacturer’s instructions. When the yogurt if finished churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate instead of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.
From The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte, photographed by Hugh Forte.
Recipe and photo via 101 Cookbooks