in 2-Quart Heavy bottom saucepan over medium heat, combine milk, cream, sugar and peppermint. Bring mixture to a boil, remove from heat and steep about 1 hour or until cream mixture has peppermint flavor. Remove peppermint. Bring Cream mixture back to a simmer. Place egg yolks in top of double boiler or large stainless steel bowl. Slowly whisk in hot cream mixture. Set bowl over pot of simmering water and whisk until mixture thickens enough to coat back of spoon. Remove bowl from heat and strain mixture through fine sieve. Stir in creme de menthe. Chill in refrigerator, then freeze in ice cream maker according to manufacturer's instructions. Serve in chilled Martini Glasses and top with 3 small chocolate ribbons.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 143 (53%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 251.3mg||77 %|
|Sodium 27.1mg||1 %|
|Potassium 132.8mg||3 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 26.1g|
|Protein 4.1g||6 %|
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Calories per serving: 270
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