Blurring the lines between ice cream and mousse, simplicity and finesse, nostalgia and novelty, this is the kind of dessert that’s hard to categorize but easy to love.
For a frozen yogurt that’s dense and creamy—not icy and rock-hard like most versions—the key is controlling the water in the base so that the number of large ice crystals that formed during freezing was minimized.
Cupboard staples, flour, cocoa powder, sugar, salt and milk combine over heat into a luscious chocolate pudding.
This recipe is old-fashioned in the sense that it doesn't involve any canned milk, powders, or artificial flavorings. It results in a flan that is not too eggy thanks to the use half-and-half instead of milk to help thicken it.