*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 manufacturers instructions until firm. Garnish with additional mint sprigs. Yield: Approximately 2 quarts.