This is really more of a summer recipe, but, as it gets cold outside, I was looking through some old pictures that I had indeed taken during the summer. Frozen yoghurt might be offered as the low-fat alternative to ice cream, but in this case, with full-fat yoghurt, lots of sugar and white chocolate, this is not going to be anything better than an indulgence. You also needn’t make it into popsicles* – I had quite a bit of the mixture left over, so I just poured it into a bowl and put that in the freezer. As it is softer than frozen water or syrup, it will be harder to remove from the more delicate popsicle moulds that we had, though using the traditional moulds should work perfectly fine.
White Chocolate and Strawberry Frozen Yoghurt
560g (20 oz) vanilla yoghurt (don’t use low-fat yoghurt)
30g (1 oz) caster sugar (alternatively, just use white sugar – see discussion here)
125g (4.5 oz) strawberries, washed and with their tops removed
60g (2 oz) white chocolate
Place the sugar and 50mL (1.7fl oz) of water in a small saucepan. Note that you can increase the amount of sugar and water, make a bit extra at this stage and just not use it all in the frozen yoghurt – it might be a little easier working with slightly larger qualities at this stage. Place the saucepan over low heat, and stir until the sugar has completely dissolved. Now raise the heat to high, and the mixture should start to boil. Let it boil for one minute, and then take it off the heat. Put your resulting syrup to one side until it has cooled completely. It will take a while to cool so you should do this as much as an hour in advance.
Roughly break up the chocolate and melt in a metal bowl over a pan of simmering water (you have to be really careful melting chocolate as it burns very easily, so if you are unsure how to do it see more details here.) Put it to one side to cool just a little.
Put the strawberries in a blender, add the sugar mixture you have made (remember that if you have made extra to cut down the mixture – the right quantities should make about 1/4 cup). Blend until smooth. Place the vanilla yoghurt in a large bowl, pour the strawberry mix over the top, and fold through so that it creates a marbled effect. Spread the white chocolate over the yoghurt-strawberry mixture, and fold this through (the chocolate will not blend completely with the yoghurt, but this isn’t what you want – instead you are going to get wonderful swirls of white chocolate throughout your frozen yoghurt).
Either pour into a freezer-appropriate-sized bowl, or scoop into popsicle moulds, leaving a little bit unfilled as otherwise the mixture will overflow when you put in the stick. Push a stick into the mould, and tap on the sides with the intention of filling in any air bubbles. Place in the freezer and in roughly 4 hours you will be rewarded with delicious frozen yoghurt.
*The word for ‘popsicle’ varies so much from place to place, it would be ridiculous to put in all the alternatives every time I talk about it (‘ice lolly’, ‘icy pole’, ‘ice block’ etc.) so, somewhat out of character, I am just going to stick to the American terminology here.