---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts
       Yield: 1 batch
       1 c  Sugar
       1 c  Water
       1 c  Fresh mint leaves
            -- tightly packed
       2    10 oz. cans condensed milk
       1 qt Heavy cream
       2 c  Milk
       1 ts Vanilla extract
       1 pn Salt
     1/2 c  Southern Comfort or bourbon*
            Green food coloring (opt'l.)
            Mint leaves; for garnish
   *Do not increase the amount of liquor in this recipe,
   since it will prevent the ice cream from hardening
   properly. In a saucepan, bring the sugar, water and
   mint to a boil.  Simmer over medium heat for 5 to 8
   minutes to make a simple syrup.  Cool and strain,
   discarding mint. In a large bowl, combine the
   condensed milk, cream, milk, vanilla, salt and liquor.
   Stir in the mint syrup.  Tint with a few drops of food
   coloring, if desired.  Pour into an ice cream maker
   and freeze according to manufacturer’s instructions
   until firm.  Garnish with additional mint sprigs.
   Yield: Approximately 2 quarts.