Mint Chocolate Chip Frozen Yogurt

So I now take you down a path I’m not used to taking, at least in regard to food: failure. My birthday was a few days ago and I got my first ice cream maker from my brother. In all my excitement I decided to try a recipe in my foolproof Rocco DiSpirito cookbook, Rocco gets Real. Never before have I been failed by Rocco, and I thought that I would be creating delicious Mint Chocolate Chip Frozen Yogurt; unfortunately it came out along the lines of frozen Gak (you know, the stuff from Nickelodeon in the 90’s?). A combination of Greek yogurt, mint extract, milk, sugar, and chocolate chunks sounds like it would end well, however somehow it just turned into really cold, icy, green yogurt. Fail.

I’ve decided to post the recipe here for those of you who would like to try. I wish you all the luck in the world with this, and hope you get a much more edible result.

Mint Chocolate Chip Fro-Yo (adapted from Rocco Gets Real, Rocco DiSpirito)
1 ¾ cup skim milk
1 cup white sugar
17.6 oz Greek Yogurt (Fage)
½ teaspoon peppermint extract
¼ cup 99% cocoa chocolate bar, finely chopped
2 teaspoons powdered gelatin
Green food coloring

In a large mixing bowl, mix ½ cup of the milk with the powdered gelatin. In a small saucepan, heat the remaining 1 ¼ cups milk with the sugar over medium-high heat, stirring frequently. When the mixture is boiling, pour into the bowl with the gelatin mixture, and stir until gelatin is dissolved. Stir yogurt into gelatin mixture. Whisk in peppermint extract and enough food color to reach desired color. Freeze in an ice cream machine according to the manufacturer’s instructions. Toward the end of freezing time, add the chocolate. Serve immediately, or freeze until desired consistency.