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Ingredients
- 1/2 c. Sugar
- 1 Tbsp. Cornstarch
- 2Â 1/3 c. Low-fat (1%) lowfat milk
- 2 lrg Egg yolks beaten lightly
- 1 Tbsp. Green white creme de menthe
- 1 ounce Fine-quality bittersweet chocolate minced
- Â Â (not unsweetened chocolate)
Directions
- In a saucepan whisk together sugar and cornstarch and whisk in lowfat milk. Bring mix to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.
- In a small bowl stir about one-fourth lowfat milk mix into yolks and pour into remaining lowfat milk mix, whisking constantly. Cook mix over low heat, stirring constantly, till slightly thickened and a thermometer registers 160 degrees. (Don't boil mix or possibly it will curdle.) Stir in creme de menthe and transfer mix to a bowl. Refrigeratemix about 1 hour, or possibly till cold.
- In a small heavy saucepan heat chocolate over low heat, stirring occasionally, and cold slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8-inch from corner to create a makeshift pastry bag.
- Freeze lowfat milk mix in an ice-cream maker and with motor running add in chocolate in a thin stream during last few min of freezing time.
- This recipe yields 3 1/2 c. ice lowfat milk.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 158g | |
| Calories 588 | |
| Calories from Fat 82 | 14% |
| Total Fat 9.08g | 11% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 18mg | 1% |
| Potassium 39mg | 1% |
| Total Carbs 115.49g | 31% |
| Dietary Fiber 0.1g | 0% |
| Sugars 107.09g | 71% |
| Protein 5.41g | 9% |
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