*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. From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned. Posted to MM-Recipes Digest V4 #8 by "Rfm"
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|Serving Size: 1 Batch (1413g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 1613 (40%)|
|Amt Per Serving||% DV|
|Total Fat 179.2g||239 %|
|Saturated Fat 111.3g||557 %|
|Monounsaturated Fat 51.6g|
|Polyunsanturated Fat 7g|
|Cholesterol 661.9mg||204 %|
|Sodium 262.5mg||9 %|
|Potassium 987.2mg||26 %|
|Total Carbohydrate 627.6g||185 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 621.2g|
|Protein 16.9g||24 %|
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Calories per serving: 4079
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