Instructions: Liz Smith, Southparks dessert consultant, says you can make this with any mint leaves - Oregon peppermint, chocolate or pineapple mint or spearmint, but FOODday especially loves the spearmint. She uses green creme de menthe to give the ice cream a pretty green color, rather than green food coloring. The alcohol cooks off, making this appropriate for kids, too. 3 cups whipping cream 1 1/4 cups whole milk 1/4 cup green creme de menthe liqueur 1 cup granulated sugar 1 cup lightly packed fresh mint leaves 3/4 cup egg yolks, beaten (about 6 or 7)

1 1/2 teaspoons vanilla

In a large saucepan, bring cream, milk, creme de menthe, sugar and mint leaves to a boil. Remove from heat. Whisk the egg yolks in a large bowl and very slowly add the warm cream mixture, continuing to whisk the mixture.

Pour the mixture back into the pan and cook over medium heat until slightly thickened. Remove from heat, add vanilla and pour immediately into shallow container(s). Cool completely in refrigerator, at least 8 hours.

Strain out mint leaves and freeze in ice cream maker according to manufacturers directions.

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