Description

This recipe is adapted from Sara Forte’s book The Sprouted Kitchen, a must buy in my opinion. It’s got the creaminess of ice cream and the slight tartness you’d expect from a frozen yogurt. I adapted the recipe, modeling it after my typical ice cream recipe complete with eggs yolks, pure cane sugar, and sea salt. This froyo is far from being low fat but it’s oh so good with all the benefits of greek yogurt. The fresh mint leaves an incredibly refreshing flavor in your mouth. It’s the grown-up version of my favorite fake-green Mint Chocolate Chip Ice Cream from childhood.

Ingredients

Scale

1 c. pure cane sugar
1/2 tsp. sea salt
1 1/2 c. heavy cream
1 c. mint leaves, roughly chopped
2 large egg yolks
1 tsp. peppermint extract
3 c. whole milk greek yogurt
1/2 c. half and half
1/2 c. dark chocolate, roughly chopped

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Instructions

Into a small sauce pan, add sugar, salt, heavy cream, and mint leaves. Turn to medium heat and bring to a simmer, stirring occasionally until sugar is dissolved, about 5 minutes.
Meanwhile whisk egg yolks in a small bowl until pale in color, about 1 minute.
Slowly add 1/2 cup of the simmering cream mixture to the egg mixture to temper, whisking constantly so as not to curdle the egg. Add tempered mixture back into the saucepan stirring constantly for about a minute to continue cooking.
Turn off heat, and allow to steep for 30 minutes, stirring occasionally to keep a film from forming.
Pour mixture over a fine mesh sieve into a large bowl, removing all the mint leaves. Add in peppermint extract and slowly fold in yogurt and half and half until evenly combined. Cover and place in fridge to continue to completely cool.
Once cooled, churn the froyo in your ice cream machine, following the manufacturer’s instructions. In the last minute of churning, add in chocolate. For a soft serve consistency, serve immediately. For a thicker consistency, place in a freezer-safe container and freeze for 1-2 hours. When serving leftovers, remove container from freezer about 15 minutes before serving to soften.

Notes

• I’ve found plastic containers work best for freezing ice cream. Check out this tip for more info.