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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: *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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