INGREDIENTS

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