INGREDIENTS

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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