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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