Not-Much-Guilt Chocolate-Mint Ice Milk

1. 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. 2

   Meanwhile, in a bowl, mix sugar and cornstarch. Whisk in egg yolks.

3. 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. 4

   Return pan to medium heat and stir with a whisk until mixture begins to bubble, 2 to 4 minutes.

5. 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. 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. 7

   Nutritional analysis per 1/2 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.