INGREDIENTS

INSTRUCTIONS

In a saucepan whisk together sugar and cornstarch and whisk in milk.
Bring mixture to a boil over moderate heat, stirring frequently, and
boil, stirring constantly, 1 minute. Remove pan from heat. In a small
bowl stir about one-fourth milk mixture into yolks and pour into
remaining milk mixture, whisking constantly. Cook mixture over low
heat, stirring constantly, until slightly thickened and a thermometer
registers 160 degrees. (Do not boil mixture or it will curdle.) Stir
in creme de menthe and transfer mixture to a bowl. Chill mixture  about
1 hour, or until cool. In a small heavy saucepan melt chocolate  over
low heat, stirring occasionally, and cool slightly. Put  chocolate in a
small sealable plastic bag and seal bag, pressing out  excess air.
Squeeze chocolate to one corner of bag and snip off  1/8-inch from
corner to form a makeshift pastry bag. Freeze milk  mixture in an
ice-cream maker and with motor running add chocolate in  a thin stream
during last few minutes of freezing time. This recipe  yields 3 1/2
cups ice milk.  Recipe Source: COOKING LIVE with Sara Moulton From the
TV FOOD  NETWORK - (Show # CL-D226 broadcast 04-22-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  10-28-1998  Recipe by: Sara Moulton  Converted
by MM_Buster v2.0l.

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