Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ice Cream:
1 1/2 c Whole Milk
3 tb Fresh Mint -- chopped
1 1/2 c Whipping Cream
6 lg Egg Yolks
2/3 c Sugar
Chocolate Sauce:
1/2 c Unsalted Butter
1 c Whipping Cream
3/4 c Sugar
1/3 c Unsweetened Cocoa Powder --
Sifted
pn Salt

For Ice Cream: Combine milk and mint in heavy medium saucepan. Bring
to simmer. Remove from heat. Cover and let stand 30 minutes. Mix in
cream. Using electric mixer, beat egg yolks, sugar and salt in large
bowl until pale yellow and slowly dissolving ribbon forms when
beaters are lifted, about 3 minutes. Gradually beat in milk mixture.
Return mixture to same saucepan and stir over medium-low heat until
custard thickens and leaves path on back of spoon when finger is
drawn across, about 6 minutes; do not boil. Cool. Strain through
sieve into clean bowl; cover and chill. process custard in ice cream
maker according

to manufacturer's instructions. Transfer to covered container and
freeze. (Can be prepared 3 days ahead.) For Sauce: Melt butter in
heavy small saucepan over low heat. Whisk in cream, sugar, cocoa and
salt and simmer until sauce thickens slightly, whisking frequently,
about 5 minutes. (Can be prepared 3 days ahead. Cover and
refrigerate. Rewarm over low heat before serving.) Scoop ice cream
into bowls. Spoon warm sauce over and serve. Recipe By
: Bon Appetit June 1994, pg. 29

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