Try this Not-Much-Guilt Chocolate-Mint Ice Milk recipe, or contribute your own.
Suggest a better descriptionIn 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 manufacturers 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
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 442 | ||
Calories from Fat: 114 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 564.9mg | 174 % | |
Sodium 161.1mg | 6 % | |
Potassium 487.2mg | 13 % | |
Total Carbohydrate 67g | 20 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 66.5g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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