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| Not-Much-Guilt Chocolate-Mint Ice Milk Recipe |
Category: Desserts / Low-Fat
Rating:
N/A
Servings: 6
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Ingredients
2 1/2 cup evaporated skim milk
1/2 cup mint leaves; fresh
1/2 cup sugar
2 tablespoon cornstarch
2 egg yolks
2/3 cup cocoa; dutch process
1/2 cup yogurt; skim milk
1/4 cup semisweet chocolate; chopped
Cooking Directions:
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 1/4 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 on Jul 13, 1997
desserts,low-fat
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