Title: Mint Julep Ice Cream
Categories: Ice cream
Yield: 1 Batch

1 c Sugar
1 c Water
1 c Fresh mint leaves
-- tightly packed
2 10 oz. cans condensed milk
1 qt Heavy cream
2 c Milk
1 ts Vanilla extract
1 pn Salt
1/2 c Southern Comfort or bourbon*
Green food coloring (opt'l.)
Mint leaves; for garnish

*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.

Posted to MM-Recipes Digest V4 #8 by "Rfm" on Feb
16, 99