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Ingredientes
- 2 c. Sugar
- 1 1/2 c. Water
- 1 c. Fresh mint leaves - (packed) washed, patted dry
- 1 quart Heavy cream
- 8 x Egg yolks
- 2 Tbsp. Creme de menthe - (to 3 tbspns)
- 1 lb Hawaiian Vintage Chocolate finely minced
- 12 lrg Chocolate and Macadamia Nut Cookies - (abt 4" dia ea)
- 3/4 c. Chocolate Sauce hot, see * Note
Direcciones
- In a heavy stainless steel saucepan, combine the sugar and water together. Add in the mint. Bring the liquid to a boil. Reduce the heat to medium and simmer for a couple of min. Remove from the heat and cold completely. Strain the liquid through a fine mesh strainer, discarding the mint.
- In a large nonstick saucepan, combine the cream and mint syrup. Bring the liquid to a gentle boil. In a mixing bowl, whisk the yolks together. Whisk 1 c. of the warm cream into the egg yolks. Slowly whisk the egg mix back into the cream mix. Whisk till smooth. Reduce the heat to medium-low and continue to cook for 4 min. Remove from the heat and cold completely. Strain the liquid and mix in the chocolate pcs. Add in the liquid to the ice cream machine container and process according to manufacture's directions.
- Place one large scoop in the center of six cookies and place the remaining cookies on top of the ice cream. Press the cookies together, forming the sandwiches. Serve the sandwiches with a drizzle of the Chocolate Sauce.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 662 | |
| Calories from Fat 265 | 40% |
| Total Fat 30.09g | 38% |
| Saturated Fat 18.63g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 62mg | 3% |
| Potassium 174mg | 5% |
| Total Carbs 96.15g | 26% |
| Dietary Fiber 1.4g | 5% |
| Sugars 87.64g | 58% |
| Protein 2.63g | 4% |
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