White Chocolate Frozen Yogurt Recipes

CHOCOLATE FROZEN YOGURT

Steps:

• Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
• Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

WHITE CHOCOLATE FROZEN YOGURT WITH WOODRUFF SYRUP

Steps:

• In a bowl, blend the yogurt with the sugar and vanilla sugar. In another bowl, beat the cream until stiff. Gently fold into the yogurt mixture along with the chopped chocolate. Place in an ice cream machine until frozen and creamy. Alternatively, place in a shallow bowl and place in the freezer until set, about 4 hours. Stir once in awhile until frozen.
• Thaw briefly on the counter before serving. Place in a piping bag fitted with a serrated tip and pipe into dessert glasses. Serve with the woodruff syrup.

WHITE CHOCOLATE ROSE FROZEN YOGURT

Steps:

• In a microwave-safe bowl, combine 1/4 cup of the milk with white chocolate. Melt in a microwave, mixing until smooth. Let cool slightly.
• Combine the rest of the milk, sugar, Greek yogurt, and rose water in a blender or food processor. Process until smooth. Add in the melted white chocolate and process until completely smooth. Transfer mixture to a medium bowl and chill for at least an hour.
• Attach your KitchenAid Ice Cream Maker Attachment to your Stand Mixer. Turn the Stand Mixer on to slow and pour the chilled yogurt mixture into the freezer bowl. Mix until thickened, about 25-30 minutes. If using another ice cream maker, please follow the instructions of your machine.
• Transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours.

FROZEN WHITE CHOCOLATE MOUSSE

Steps:

• To melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly.
• In a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set.
• Whisk the cream until soft peaks form and fold into chocolate mixture.
• Whisk the egg whites with the sugar until soft peaks form.
• Fold into the mixture with the optional flavours until just combined and freeze for four hours.