Vanilla yogurt ice cream with chocolate and coffee sauce

Name: Vanilla yogurt ice cream with chocolate and coffee sauce
Ingredients: 3 vanilla yogurts; 125 ml each 3 egg yolks 350 ml milk 100 g powdered sugar + 5 tbsp sugar vanilla essence vanillin 250 ml liquid cream 1 tsp starch for desserts chocolate sauce: 3 tbsp unswee

Dessert - Vanilla yogurt ice cream with chocolate and coffee sauce by Dumitrana G. - Recipia

Vanilla Yogurt Ice Cream with Chocolate and Coffee Sauce Preparation time: 30 minutes Freezing time: 4-6 hours Total time: 4-6 hours and 30 minutes Servings: 6 Introduction: Who doesn't love a delicious ice cream on hot summer days? In the heart of summer, when temperatures reach their peak, a vanilla yogurt ice cream, served with a decadent chocolate and coffee sauce, becomes the perfect refuge. This recipe not only cools you down but is also lighter than many commercial ice creams, with no ice crystals, thanks to the creamy yogurt. So, let's embark on this delightful adventure together! Ingredients needed: *For the ice cream:* - 3 vanilla yogurts (125 ml each) - 3 egg yolks - 350 ml milk - 100 g powdered sugar - 5 tablespoons granulated sugar (for a sweet taste) - 1 teaspoon vanilla extract - 1 packet of vanilla sugar - 250 ml liquid cream - 1 teaspoon cornstarch for desserts *For the chocolate sauce:* - 3 tablespoons unsweetened cocoa powder - 4 tablespoons sugar - 3 teaspoons instant coffee - 100 ml chocolate (preferably dark or semi-sweet) - 50 g butter - 100 ml milk Making the ice cream: 1. Preparing the ice cream base: In a bowl, beat the egg yolks together with the powdered sugar until the mixture becomes creamy and light yellow. This is when air starts to incorporate, giving the ice cream a light and fluffy texture. 2. Heating the milk: In a saucepan, add the milk and the 5 tablespoons of granulated sugar. Heat the mixture over medium heat, stirring constantly, until it is almost boiling. Be careful not to let it boil completely, to avoid curdling. 3. Combining the ingredients: Gradually pour the warm milk over the egg yolk mixture, stirring continuously to avoid cooking the yolks. This is an essential technique for achieving a smooth ice cream base. 4. Cooking the mixture: Place the mixture back on low heat, add the cornstarch dissolved in a tablespoon of cold milk, and let it simmer gently, stirring constantly, until it thickens slightly (about 5 minutes). After it has come to a few bubbles, remove from heat and let cool. 5. Whipping the cream: Whip the cream until it becomes firm. Slowly fold the whipped cream into the cooled egg mixture using a wooden spoon, gradually adding the vanilla extract and vanilla sugar. Mix gently to avoid losing volume. 6. Freezing the ice cream: Pour the mixture into freezing containers and let it freeze for at least 4 hours. It is advisable to stir the mixture every hour to prevent ice crystals from forming, but as mentioned, with this recipe, ice crystals are not a major issue. Making the chocolate sauce: 1. Mixing the ingredients: In a bowl, combine cocoa, sugar, and instant coffee. Gradually add the warm milk, stirring constantly to avoid lumps. 2. Heating the sauce: Place the mixture over low heat, add the chocolate chopped into pieces, and stir until completely melted. 3. Finishing the sauce: Once the sauce has thickened slightly, remove it from heat and add the butter at room temperature. Mix well to achieve a smooth texture. 4. Cooling the sauce: Let the sauce cool to room temperature before using. Serving: Serve the ice cream with a generous drizzle of chocolate sauce on top. This delicious combination of vanilla, chocolate, and coffee will surely please everyone. A wonderful idea is to add some fresh fruits, like raspberries or strawberries, for an extra burst of flavor and a pleasant color contrast. Tips and variations: If you want to experiment, you can replace the vanilla yogurt with Greek yogurt for an even creamier texture. Also, for the chocolate sauce, try adding a teaspoon of rum extract or a splash of almond extract for a surprising flavor. Nutritional benefits: This ice cream is a healthier choice compared to commercial ones, thanks to the yogurt which provides beneficial probiotics for digestion. Additionally, using dark chocolate brings antioxidants and can help improve mood. Frequently asked questions: 1. Why do ice crystals form in ice cream? They occur due to the crystallization of water. Stirring the ice cream during freezing helps prevent them. 2. Can I use store-bought ice cream? Of course! If you're in a hurry, you can buy store-bought ice cream and add the chocolate sauce for a quick and delicious dessert. 3. How can I store the ice cream? Once frozen, the ice cream can be stored in the freezer for up to 2-3 months. Make sure it is well covered to prevent odor absorption. Conclusion: This vanilla yogurt ice cream with chocolate and coffee sauce is not only a sweet treat but also an excellent way to beat the summer heat. With a smooth texture and a delightful combination of flavors that tantalize the senses, it's perfect for warm evenings spent with loved ones. So, don't wait any longer, roll up your sleeves and let's make this delicacy!

Vanilla yogurt ice cream with chocolate and coffee sauce

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