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Serve this fresh mint ice cream with a delicate chocolate cookie for a refreshing finish to our next dinner party. The green crem de menthe gives the ice cream a pretty color and the fresh pineapple lends an unexpected flavor.

Fresh Mint Ice Cream

2 cups firmly packed fresh mint leaves

1 1/2 cups granulated sugar

1 1/2 cups water

1 cup cubed fresh pineapple

1 cup light corn syrup

1 cup unsweetened pineapple juice

2 cups milk

2 cups whipping cream

1/2 cup green creme de menthe

Fresh mint sprigs for garnish (optional)

1. Combine first 6 ingredients in a large bowl; stir well. Pour half of mint mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Repeat procedure with remaining mint mixture.
2. Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Add milk, whipping cream, and creme de menthe; stir well.
3. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
4. To serve, spoon into individual dessert dishes. Garnish, if desired.

Makes 6 cups.