Yield: 6 Servings
|2½ cup||Evaporated skim milk|
|½ cup||Mint leaves; fresh|
|2 \N||Egg yolks|
|⅔ cup||Cocoa; Dutch process|
|½ cup||Yogurt; skim milk|
|¼ cup||Semisweet chocolate; chopped|
In a 2 to 3 quart pan over high heat, bring milk and mint just to a boil.
Remove from heat, cover, and let stand 20 minutes.
Meanwhile, in a bowl, mix sugar and cornstarch. Whisk in egg yolks.
Pour milk mixture through a fine strainer into another bowl; discard mint.
Whisk about ¼ of the mint-milk into the egg yolk mixture. Add cocoa and whisk until blended; pour back into pan. Add remaining milk to pan.
Return pan to medium heat and stir with a whisk until mixture begings to bubble, 2 to 4 minutes.
Remove cocoa mixture from heat and pour into a bowl Stir in yogurt. Cover surface of mixture with plastic wrap and chill until cold, at least 2 hours or up to 1 day.
Pour cold mixture into an ice cream maker and freeze according to manufacturer's directions. Midway through freezing, add chopped chocolate; continue freezing until ice milk is firm enough to mound. Serve, or cover and freeze up to 3 days. If making ahead, let the dessert soften in refrigerator about 30 minutes before serving.
Recipe by: Sunset Magazine, June 1997 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997