Free Recipe Not-Much-Guilt Chocolate-Mint Ice Milk
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Not-Much-Guilt Chocolate-Mint Ice Milk Recipe
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
Not-Much-Guilt Chocolate-Mint Ice Milk Preparation
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
Cooking Temperature:
Recipe Serves: 6
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