Ingredients
3/4 cup sugar
2 tsp. cornstarch
1 pinch of salt
375 ml can fat-free evaporated milk
3 Tbsp. strong coffee or espresso
1 tsp. real vanilla extract
1 cup plain yogurt
50g Lindt excellence 70% cocoa extra fine dark chocolate
1/4 cup heavy cream
Preparation
In a medium saucepan combine sugar, cornstarch, salt, evaporated milk and coffee. Heat over medium heat while whisking occasionally until mixture comes to a boil. Continue to whisk while at the boil for 3 minutes. Take mixture off the heat.
While milk mixture comes to the boil heat cream separately. I put the cream in a small dish and heat in the microwave for 1 minute. Break up the chocolate and put the pieces into the hot cream. Stir the chocolate into the cream until the chocolate sauce comes together.
Whisk chocolate sauce and vanilla into milk mixture, continue whisking until smooth.
Cool mixture in an ice bath or refrigerate until cold. Process in an ice cream maker according to manufacturers directions. In my Cuisinart ICE-20C I process it for 25 min.
Enjoy!
