Caramelized Banana Chocolate Chunk Frozen Yogurt
2 tablespoons unsalted butter
2 large or 3 medium bananas, peeled and sliced into 1-inch thick slices
2 tablespoons brown sugar
1 tablespoon Captain Morgan Original Spiced Rum
2 ounces bittersweet chocolate, chopped
1/2 cup, plus 3 tablespoons 2% milk
6 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups nonfat Greek yogurt
1 cup soft chocolate cookies or brownies, chopped into chunks
Melt the butter in a large saucepan over medium heat. Place the banana slices in the pan in a single layer and sprinkle with the brown sugar. Cook the bananas for 4 minutes on each side. Remove from the heat and add the rum, swirling it around. Scrape the bananas and rum into a food processor. Add the chopped bittersweet chocolate and 3 tablespoons milk. Puree until smooth. Spread mixture on a baking sheet and freeze until well chilled, about 30 minutes.
In a separate bowl, whisk together the remaining 1/2 cup milk, cocoa powder, sugar, salt, vanilla and yogurt. Whisk in the chilled banana puree.
Freeze mixture according to your ice cream maker's instructions (using a Kitchen aid ice cream maker, pour mixture into the pre-frozen mixing bowl and churn for 20-30 minutes. Stir in the chopped cookies or brownies. Place in a container and freeze until firm, about 6 hours.
Yields about 1 quart.
Adapted from Chocolate Frozen Yogurt with Caramelized Bananas by Joy the Baker, via Food and Wine, February 2012.