12 ounces evaporated lowfat milk
1 teaspoon vanilla extract
1 cup plain lowfat yogurt, stirred
2 ounces semisweet chocolate chips
3/4 cup sugar
2 teaspoons cornstarch
In medium saucepan, combine sugar & cornstarch. Stir in milk. Cook &
stir over moderate heat until thickened & bubbly. Remove from heat; cool
to lukewarm. Add vanilla & yogurt. Refrigerate until mixture is cold.
Melt chocolate. While chocolate is hot, pour it very slowly into chilled
yogurt mixture while stirring gently. Freeze in ice-cream maker
according to manufacturer's directions.
