1-1/2 c Sugar
1-1/2 c Water
1 c Fresh pineapple;
- crushed finely
2 c Mint leaves; crush finely
1 c Light corn syrup
1 c Unsweetened pineapple juice
2 c Milk
2 c Whipping cream
1/4 c Creme de menthe
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.
