How to make it

  • In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
  • Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
  • Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
  • Scrape the processor mixture back into the saucepan and place over medium heat.
  • Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
  • The mixture is ready when you can run your finger down back of a coated spoon and the line remains visible, and the mixture reads 175ºF on an “instant read” thermometer.
  • Remove from the heat, add the chocolate and let stand 1 minute.
  • Whisk until melted and smooth.
  • Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
  • Stir custard frequently until it has cooled to room temperature.
  • Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
  • Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
  • Using a metal whisk, beat the custard until a little air is incorporated into the mixture, then scrape into an ice cream maker and freeze according to manufacturer’s instructions.
  • Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.

Reviews & Comments 2

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  • optimistic1_2 6 years ago
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 218.7
    Total Fat: 10.2 g
    Cholesterol: 82.6 mg
    Sodium: 81.5 mg
    Total Carbs: 28.1 g
    Dietary Fiber: 2.5 g
    Protein: 6.1 g
    Was this review helpful? Yes Flag

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