Mexican Chocolate Frozen Yogurt Recipes

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.

Steps:

• Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
• Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
• Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

Steps:

• In medium saucepan, combine the sugar and cornstarch.
• Stir in milk.
• Cook and stir over moderate heat until thickened and bubbly.
• Remove from heat; let the mixture cool in refrigerator.
• Add vanilla and yogurt.
• Refrigerate until the mixture is chilled.
• Melt the chocolate over a double boiler on low heat.
• While the chocolate is still hot, pour it very slowly into the chilled yogurt mixture while stirring very gently.
• Freeze in a ice-cream maker according to manufacturer's directions.

Steps:

• In bowl or food processor, combine all ingredients until sugar dissolves.
• Note: You can start with less sugar, and then just add sugar to taste until it's as sweet as you want it to be.
• Refrigerate until very cold -- at least four hours, or up to two days.
• Transfer to ice cream maker and freeze according to manufacturer's directions.