Chocolate-fresh Spearmint Ice Cream

The true Christian is called to be a soldier, and must behave as such from the day of his conversion to the day of his death. He is not meant to live a life of religious ease, [laziness], and security. He must never imagine for a moment that he can sleep and doze along the way to heaven, like on traveling in an easy carriage… If the Bible is the rule of his faith and practice, he will find his course laid down very plainly in this matter. He must “fight.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Ice cream	1	Batch

INGREDIENTS

1 1/2	c	Whipping cream
1 1/2	c	Milk
2/3	c	Sugar
3		Egg yolks
1	t	Vanilla extract
2	oz	Semisweet chocolate
2	oz	Unsweetened chocolate
1	c	Fresh spearmint leaves*
2	T	Fresh spearmint leaves
		chopped

INSTRUCTIONS

Leaves are "hardpacked:" measure by pressing down on leaves in
measuring cup with your fingers.  In a heavy 2-quart saucepan or double
boiler over medium-low heat,  stir and heat the cream, milk, and sugar
until the sugar dissolves.  Do not boil.  In a small bowl, whisk the
egg yolks lightly. While whisking, pour 1  cup of the hot cream mixture
into the bowl, then pour the egg mixture  back into the saucepan and
place over medium-low heat. Stir  constantly with a wooden spoon (don't
let the mixture boil; it could  curdle) for about 8 minutes, or until
it begins to thicken and coats  the spoon. To test for doneness, dip a
metal spoon into the mixture  and run your finger across the back. The
custard is done when your  finger leaves a clear, clean trail. A candy
thermometer should read  175-180 degrees F. Remove the pan from the
heat and stir in the  vanilla.  While heating the ice-cream base, melt
the chocolate in a double  boiler over hot but not simmering water,
stirring occasionally.  Off heat, pour about 1 cup of the prepared hot
ice-cream base into the  melted chocolate and whisk until well blended.
Pour the chocolate  mixture back into the remaining vanilla base and
whisk again. Stir in  the hard-packed mint leaves. Cover and chill in
the refrigerator for  at least 1 hour. The longer it is refrigerated,
the stronger the mint  flavor will be.  Strain the mixture and add the
chopped mint leaves. Pour the mixture  into an ice-cream maker and
freeze according to the manufacturer's  instructions.  Source: "The
Herb Companion" August/September 1996 Posted to  MM-Recipes Digest V3
#209  Date: Fri, 2 Aug 1996 08:11:37 +0000  From: Linda Place
<placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2202 Calories From Fat: 1181 Total Fat: 137.1g Cholesterol: 815.2mg Sodium: 1093.1mg Potassium: 2399.3mg Carbohydrates: 236.6g Fiber: 29.5g Sugar: 154.2g Protein: 47.9g