Not-Much-Guilt Chocolate-Mint Ice Milk

  1. 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.
  2. Meanwhile, in a bowl, mix sugar and cornstarch. Whisk in egg yolks.
  3. Pour milk mixture through a fine strainer into another bowl; discard mint. Whisk about 1/4 of the mint-milk into egg yolk mixture. Add cocoa and whisk until blended; pour back into pan. Add remaining milk to pan.
  4. Return pan to medium heat and stir with a whisk until mixture begins to bubble, 2 to 4 minutes.
  5. 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.
  6. 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 and dasher is hard to turn. Serve, or cover and freeze up to 3 days. If making ahead, let the dessert soften in refrigerator about 30 minutes before serving.
  7. Nutritional analysis per 1/2 cup.

milk, mint leaves, sugar, cornstarch, egg yolks, dutch, nonfat yogurt, chocolate

Taken from www.myrecipes.com/recipe/not-much-guilt-chocolate-mint-ice-milk (may not work)

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