For ice cream: Bring half & half & mint to simmer in heavy nonaluminum saucepan. Cover, chill overnight. Strain half & half, pressing on mint to extract as much liquid as possible. Return to saucepan. Bring to simmer. Whisk yolks & sugar in bowl until thick & pale. Gradually whisk in half & half. Return mixture to saucepan & cook over low heat until thick enough to coat back of spoon, stirring constantly, about 5 minutes; do not boil. Set custard in bowl filled with ice & stir until cool. Transfer custard to ice cream maker & process according to manufacturers instructions. Transfer to bowl. Stir in chocolate chips. For cookies: Melt butter & unsweetened chocolate in top of double boiler over gently simmering water; stir until smooth. Remove mixture from over water & let cool slightly. Preheat oven to 375F. Line jelly roll pan with parchment paper; butter paper. Sift flour & baking powder into small bowl. Add ground almonds & chocolate chips. Using electric mixer, beat eggs & sugar until pale yellow & slowly dissolving ribbon forms when beaters are lifted. Blend in melted chocolate mixture. Stir in dry ingredients. Pour batter onto prepared pan. Bake until top is shiny & cracked & toothpick inserted comes out clean, about 10 minutes. Let cool completely. Using 1 2/4 to 2" cutter, cut out 36 cookie rounds. Set 18 cookie rounds on platter. Top each with small scoop of ice cream. Cover each with another cookie round, pressing gently to form sandwich. Dust with sugar. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip