Adding homemade nonfat Greek yogurt is one of our favorite ways to add the richness of dairy to recipes without making them heavy. It has a wonderful creamy texture and tang that balance the sweetness of white chocolate. It’s important to use a good-quality white chocolate because it makes a real difference in the flavor of the ice cream. We like Valrhona, although several premium brands are available in supermarkets and gourmet stores. You can deepen the flavor by caramelizing the chopped white chocolate in a 250°F (120°C) oven for 45 to 60 minutes, stirring occasionally. Depending on the season, this frozen yogurt is wonderful with fresh berries or macerated citrus slices.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Chop the white chocolate into small pieces and place it in a blender.
Step 2
Put the half-and-half in a pot set over medium heat and bring to a simmer. Stir in the salt, then pour the hot mixture over the chocolate in the blender. Turn the blender on low and gradually increase the speed to medium high. Blend for 1 minute to emulsify the chocolate into the hot liquid. When the chocolate is completely melted and blended into the dairy, add the yogurt. Blend until smooth. Pour the yogurt base into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and let it rest overnight in the refrigerator.
Step 3
The next day, churn the base in an ice cream maker according to the manufacturer’s instructions.
