• 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

1. 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.
2. 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.
3. Whisk chocolate sauce and vanilla into milk mixture, continue whisking until smooth.
4. 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.
5. Makes 750g [a large yogurt container]

I really like the consistency of this recipe even after it sits in the freezer for days. The chocolate with the tang of the yogurt is sublime. I never feel guilty enjoying this like I do sometimes with ice cream. The small amount of cream adds to the richness of the chocolate. cross posted this recipe to epicurious as well. I will add a photo when I make my next batch.