Not-much-guilt chocolate-mint ice milk

Yield: 6 Servings

Measure Ingredient
2½ cup Evaporated skim milk
½ cup Mint leaves; fresh
½ cup Sugar
2 tablespoons Cornstarch
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

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