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Not-Much-Guilt Chocolate-Mint Ice Milk

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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 <hurlbert@concentric.net> on Jul 13, 1997

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