| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Desserts, Low-fat, Frozen dess | 6 | Servings |
INGREDIENTS
| 2 1/2 | c | Evaporated skim milk |
| 1/2 | c | Mint leaves; fresh |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 2 | Egg yolks | |
| 2/3 | c | Cocoa; Dutch process |
| 1/2 | c | Yogurt; skim milk |
| 1/4 | c | Semisweet chocolate; chopped |
INSTRUCTIONS
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 <[email protected]> on Jul 13, 1997
A Message from our Provider:
“God owns you, and every molecule you have ever touched”