Fresh Mint Ice Cream
Serve this fresh mint ice cream with chocolate cookies for a refreshing finish to your next dinner party. The green creme de menthe gives the ice cream a pretty color and the fresh pineapple lends an unexpected flavor.
2 cups firmly packed fresh mint leaves
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup cubed fresh pineapple
1 cup light corn syrup
1 cup unsweetened pineapple juice
2 cups milk
2 cups whipping cream
1/2 cup green creme de menthe
Fresh mint sprigs for garnish (optional)
- Combine first 6 ingredients in a large bowl; stir well. Pour half of mint mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Repeat procedure with remaining mint mixture.
- Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Add milk, whipping cream, and creme de menthe; stir well.
- Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
- To serve, spoon into individual dessert dishes. Garnish, if desired.
Makes 1 1/2 quarts.