CREME DE MENTHE CHOCOLATE CHIP ICE CREAM WITH CHOCOLATE LEAVES

Steps:

• FOR ICE CREAM Infuse mint in cream by combining mint, cream, melt and sugar in heavy saucepan over medium heat. Bring to a simmer, but do not boil. Remove from heat and let stand until cool. Refrigerate at least 2 hours or overnight. Bring back to simmer and staring through fine mesh, pressing out all liquid. Stir in creme de menthe. In medium bowl, whisk egg yolks about 1 minute or until mixed well. Slowly pour heated cream into yolks, whisking continuously. Return saucepan to medium heat and stir constantly with wooden spoon until mixture thickens and coats spoon, about 8 to 10 minutes. Remove from heat and strain again. Chill until thoroughly cool, about 2 hours. Then freeze in ice cream maker according to manufacturer's instructions, adding chocolate chips for last 5 minutes of freezing. FOR CHOCOLATE LEAVES Melt chocolate over double-boiler or in microwave. Brush upper side of each leaf with thin coat of chocolate. Refrigerate until firm. Carefully separate chocolate from leaf. Refrigerate until ready to serve. TO SERVE Place scoop of ice cream in serving dish and garnish with two chocolate leaves and sprigs of mint. Serve immediately.