Name: Fresh Mint Ice Cream with Chocolate Sauce
Ingredients: Ice Cream:; 1 1/2 c Whole Milk; 3 tb Fresh Mint -- chopped; 1 1/2 c Whipping Cream; 6 lg Egg Yolks; 2/3 c Sugar; Chocolate Sauce:; 1/2 c Unsalted Butter; 1 c Whipping Cream; 3/4 c Sugar; 1/3 c Unsweetened Cocoa Powder --; Sifted; pn Salt

This depression comes over me whenever the Lord is preparing a larger blessing for my ministry; the cloud is black before it breaks, and overshadows before it yields its deluge of mercy. Depression has now become to me as a prophet in rough clothing, a John the Baptist, heralding the nearer coming of my Lord's richer benison. So have far better men found it. The scouring of the vessel has fitted it for the Master's use. Immersion in suffering has preceded the baptism of the Holy Ghost. Fasting gives an appetite for the banquet. The Lord is revealed in the backside of the desert, while his servant keepeth the sheep and waits in solitary awe. The wilderness is the way to Canaan. The low valley leads to the towering mountain. Defeat prepares for victory.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Chocolate, Desserts	1	Servings

INGREDIENTS

		Ice Cream:
1 1/2	c	Whole Milk
3	tb	Fresh Mint — chopped
1 1/2	c	Whipping Cream
6	lg	Egg Yolks
2/3	c	Sugar
		Chocolate Sauce:
1/2	c	Unsalted Butter
1	c	Whipping Cream
3/4	c	Sugar
1/3	c	Unsweetened Cocoa Powder —
		Sifted
	pn	Salt

INSTRUCTIONS

For Ice Cream:  Combine milk and mint in heavy medium saucepan. Bring to
simmer.  Remove from heat. Cover and let stand 30 minutes. Mix in cream.
Using electric mixer, beat egg yolks, sugar and salt in large bowl until
pale yellow and slowly dissolving ribbon forms when beaters are lifted,
about 3 minutes.  Gradually beat in milk mixture. Return mixture to same
saucepan and stir over medium-low heat until custard thickens and leaves
path on back of spoon when finger is drawn across, about 6 minutes; do not
boil.  Cool.  Strain through sieve into clean bowl; cover and chill.
process custard in ice cream maker according
to manufacturer's instructions. Transfer to covered container and freeze.
(Can be prepared 3 days ahead.) For Sauce: Melt butter in heavy small
saucepan over low heat.  Whisk in cream, sugar, cocoa and salt and simmer
until sauce thickens slightly, whisking frequently, about 5 minutes. (Can
be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat
before serving.) Scoop ice cream into bowls. Spoon warm sauce over and
serve. Recipe By
: Bon Appetit June 1994, pg. 29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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