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Garden Mint Ice Cream

1 1/2 c sugar
1 1/2 c water
1 c fresh pineapple, crushed finely
2 c mint leaves, crush finely
1 c light corn syrup
1 c unsweetened pineapple juice
2 c milk
2 c whipping cream
1/4 c Creme de Menthe

Combine sugar and water -- cook and stir till mixture boils. Cook to soft ball stage (235 degrees). Add mint leaves; cook about 10 minutes longer. Remove from heat; strain. Add corn syrup. Let cool. Add remaining ingredients. Freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2 quarts.

recipe courtesy of RecipeSource.com

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