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Mint Julep Ice Cream

Ingredients: 1 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 1 Cup(s) ;Water 1 Cup(s) Fresh mint leaves 2 10 oz. cans condensed milk 1 Quart(s) Unsweet chocolate 2 Cup(s) Vanilla bean, split 1 Teaspoon(s) Orange juice concentrate; thawed 1 Pinch(s) Bananas, ripe; peel, mashed 1/2 Cup(s) Southern Comfort or bourbon* Directions: *Do not increase the amount of liquor in this recipe, since it will prevent the ice cream from hardening properly. In a saucepan, bring the sugar, water and mint to a boil. Simmer over medium heat for 5 to 8 minutes to make a simple syrup. Cool and strain, discarding mint. In a large bowl, combine the condensed milk, cream, milk, vanilla, salt and liquor. Stir in the mint syrup. Tint with a few drops of food coloring, if desired. Pour into an ice cream maker and freeze according to manufacturer's instructions until firm. Garnish with additional mint sprigs. Yield: Approximately 2 quarts. From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.
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