500 ml (slightly more than 2 cups) Turkish yoghurt (or equivalent dense types with about 10 % fat)
100 ml (slightly less than ½ cup) whole milk
200 gram chocolate (of good quality; at least 50 % cocoa)
100 ml (slightly less than ½ cup) sugar (preferably raw)
1 tablespoon golden syrup
3 tablespoons cocoa powder
pinch of salt
about 100-150 ml (around ½ cup, more or less) Italian meringue [see the post on Italian meringue for detailed instructions] OR - if you don't want to use any eggs - make the same amount of vegan Aquafaba (see the post on the site for specific, incredibly easy, instructions!
Instructions
Heat the milk, add and melt the chocolate and then add all the other ingredients except for the yoghurt and the Italian meringue (= the sugar, the golden syrup, the cocoa powder, the pinch of salt).
Whisk until all has melted and the sauce is smooth. Set aside to cool down.
When the chocolate sauce has cooled down, mix it with the yoghurt and churn in your ice cream machine.
When the churning almost is finished, add the Italian meringue and churn until finished.
Enjoy immediately or store in a freezer-safe container covered with plastic film and lid in your freezer for future enjoyments.
Notes
The recipe and detailed instructions for preparing Italian meringue can be found here: http://www.icecreamnation.org/2013/10/italian-meringue/
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2014/04/chocolate-frozen-yoghurt/