As for the process, I heated the half and half and salt together to just below a boil and slowly poured it over the chopped white chocolate and then stirred it to melt it and make it into a silken emulsion. I then folded the drained yogurt into the white chocolate emulsion until it was completely incorporated, strained the mixture and let it chill. When the mixture was cold I sent it for a spin in our ice cream maker. While the base is delicious in its chilled state, it takes on a whole different nature when frozen as ice cream.
The ingredients:
1/2 c half and half
1/4 t salt
8 oz chopped white chocolate
11 oz non-fat Greek Yogurt
The ingredients:
1/2 c half and half
1/4 t salt
8 oz chopped white chocolate
11 oz non-fat Greek Yogurt
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