Combine sugar and sater; cook and stir till mixture boils. Cook to soft ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove from heat; strain. Add corn syrup; let cool. Add remaining ingredients; freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2 quarts.
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|Serving Size: 1 Serving (1722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 425 (9%)|
|Amt Per Serving||% DV|
|Total Fat 47.3g||63 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 174.2mg||54 %|
|Sodium 159.7mg||6 %|
|Potassium 633.6mg||17 %|
|Total Carbohydrate 1034.2g||304 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1033.7g|
|Protein 7.5g||11 %|
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Calories per serving: 4579
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