Excluding my chocoholic sister, who keeps several kinds of chocolate near her at all times, many people find chocolate ice cream a bit heavy on a hot summer day. Copious amounts of chocolate may make a delicious, rich ice cream, but it isn’t always refreshing. This recipe is the best of both worlds. Using milk chocolate and yogurt decreases the richness, and adding chocolate chips and the chocolate coating keeps my sister happy. The chocolate coating is a variation of
In a medium saucepan, heat the milk and cream, stirring occasionally, over medium heat until almost simmering. Turn off the heat, add the milk chocolate, and whisk until smooth. Transfer the chocolate milk to a bowl and whisk in the yogurt, salt, and sugar. Let cool to room temperature and refrigerate until cold, about 2 hours.
Churn in an ice cream machine according to the manufacturer’s instructions. While the yogurt is freezing in the machine, put the chocolate pieces in a bowl and put the bowl in the freezer. Fold the yogurt and chocolate pieces together. Place the frozen yogurt in a pastry bag (you do not need a pastry tip how to fill a pastry bag). Pipe the frozen yogurt into the molds. Place a stick in each and freeze until hard, 6 hours to overnight, depending on your freezer.
Unmold the yogurt sticks by running the molds briefly under hot water and then gently pulling on the sticks. Lay the yogurt sticks in a single layer on parchment-lined baking sheets. Freeze until hard, anywhere from 10 minutes to 1 hour, depending on how soft they were when you unmolded them.
Combine the chocolate and canola oil in a double boiler. Fill the bottom part of the double boiler about one-fourth full of water. Heat the water, over medium heat, until bubbles start to appear. Turn off the heat and place the chocolate over the hot water. Stir until smooth. (The chocolate should not get hot; it should barely be warm.) As soon as the chocolate is smooth, pour it into a tall glass that is wide enough to dip the yogurt sticks in. Dip each stick halfway into the chocolate, then lay it on a parchment-lined baking sheet. Freeze until hard, about 30 minutes.
The Yogurt sticks can be made up to 2 days in advance. They can be dipped 1 day ahead. Once the chocolate coating has set, place them on a parchment-lined baking pan so they are not touching. Wrap the pan in plastic wrap.
© 2006 Emily Luchetti. All rights reserved.