Title: Chocolate-Fresh Spearmint Ice Cream
Categories: Icecream
Yield: 1 Servings

1 1	/2 c	Whipping cream
1 1	/2 c	Milk
2	/3 c	Sugar
	3	Egg yolks
	1 t	Vanilla extract
	2 o	z Semisweet chocolate
	2 o	z Unsweetened chocolate
	1 c	Fresh spearmint leaves*
	2 t	b Fresh spearmint leaves
:		chopped

*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

Recipe By :

Date: Sun, 17 Nov 1996 19:09:13 ~0500

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