Title: Real Chocolate Mint Ice Cream
Categories: American Icecream
Yield: 1 1/2 quart

1	c	Fresh chocolate mint leaves, washed
2	c	Milk
2	c	Heavy cream
1	c	Sugar, divided
1		Vanilla bean
12	lg	Egg yolks

You won't find any chocolate chips in this ice cream. The wonderful old-fashioned chocolate peppermint patty taste comes from the herb, chocolate mint.

1. In a large heavy saucepan, combine the mint, milk, cream, and half the sugar.

2. Heat to just below the boiling point over medium heat, stirring occasionally. Remove the saucepan from the heat. Allow to cool for 30 minutes, stirring occasionally.

3. In a large metal bowl, combine the egg yolks and the remaining sugar and beat until pale yellow. Slowly whisk the scalded liquid into the egg mixture. Strain out the mint leaves and discard.

4. Place the metal bowl over a double boiler on low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 5 to 7 minutes. Strain the mixture, removing the bean pod and cool completely, uncovered. (This mixture can be refrigerated overnight, covered, before freezing.)

5. Freeze in an ice cream maker according to the manufacturer's directions.

Varition

For Minted Chocolate Chip Ice Cream: When the ice cream is almost frozen but still soft, add a cup or so of the best quality bittersweet chocolate chips you can find, then continue to freeze the ice cream.

(In the back of the book was a section on sources of hard to find ingredients used in the recipes. Chocolate mint can be obtained from: Nichols Garden Nursery, 1190 N. Pacific Highway, Albany, Oregon 97321. They have a free catalog. Or: Sandy Mush Herb Nursery, Route 2, Surret Cove Rd., Leicester, North Carolina 28748. Catalog $4.00. ROTHSTEIN)

Source: "The Shaker Kitchen" by Jeffrey S. Paige, published by Clarkson N. Potter 1994, ISBN 0-517-58838-2

Typed by Manny Rothstein 4/98

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