Chocolate Peanut Butter Fro-yo, Chocolate Nutella Gelato, Chocolate Cases And Vanilla Frozen Yogurt by Zarnak Sidhwa

Ingredients for Chocolate Peanut Butter Fro-yo:

• Peanuts butter 1/3 cup
• Cocoa powder 3 tbsp
• Butter, melted 1 tbsp
• Evaporated milk 1 can
• Sugar 1/2 cup
• Yogurt 1 cup
• Vanilla essence 1 tsp

Method:

1. Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. Set aside.
   
2. Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth.
3. Pour into shallow dish and place into freezer.
4. Check after 45 minutes and whisk/ scrape down the sides as they freeze.
5. The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend.
6. Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish).
   
7. Transfer to storage container with lid and keep frozen for up to a week.

Ingredients for Vanilla Frozen Yogurt:

• Hung curd 3 cups
• Caster sugar 3/4 cup
• Vanilla essence 1 teaspoon

Method:

1. Mix together the hung curd sugar, vanilla. Stir the sugar is completely dissolved.
2. Refrigerated 1 hour Freeze.

Ingredients for Chocolate Nutella Gelato:

• Milk 2 cups
• Cream 1 cup
• Sugar 1/2 cup
• Sugar  /4 cup
• Egg yolk 4
• Vanilla essence 1/2 tsp
• Nutella spread 1/2 cup

Method:

1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat.
2. Cook until the sugar dissolves, about 5 minutes.
3. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the  eggs have become thick and pale yellow, about 4 minutes.
4. Pour 1/2 cup of the warm milk and cream mixture into the  egg mixture and stir.
5. Add this mixture back into the saucepan.
6. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
7. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer.
8. Stir in the vanilla and Nutella until it dissolves.
9. Chill mixture completely before pouring into an air tight box.
10. To serve, scoop gelato into serving bowls.

Ingredients for Chocolate Cases:

• Chocolate chopped 100 gm

Method:

1. Melt the chocolate in a bowl over a pan of simmering water.
2. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm.
3. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.