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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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.
| 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* |
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