Not-Much-Guilt Chocolate-Mint Ice Milk
Not-Much-Guilt Chocolate-Mint Ice Milk might be a good recipe to expand your beverage repertoire. One portion of this dish contains approximately 12g of protein, 14g of fat, and a total of 316 calories. This recipe serves 6. It is a good option if you're following a gluten free diet. A mixture of mint leaves, nonfat yogurt, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
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.
Return pan to medium heat and stir with a whisk until mixture begins 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 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.