Recipe - Not-Much-Guilt Chocolate-Mint Ice Milk

2 One half cup Evaporated skim milk
One half cup Mint leaves; fresh
One half cup Sugar
2 tablespoon Cornstarch
2 Egg yolks
2/3 cup Cocoa; Dutch process
One half cup Yogurt; skim milk
One fourth 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 One fourth of the mintmilk 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 MCRecipe Digest V1 #670 by
hurlbert hurlbert@concentric.net on Jul 13, 1997