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Mint Chocolate Chip Ice Cream Sandwiches

3 cups half and half
3 cups well-packed mint leaves
9 egg yolks
3/4 cup sugar
9 ounces mini semisweet chocolate chips

1/4 cup butter, cut into pieces
3 ounces unsweetened chocolate, chopped
3/4 cup sifted all purpose flour
1 teaspoon baking powder
1 cup ground blanched almonds
1/2 cup semisweet chocolate chipes
3 eggs
1 1/2 cups sugar

For ice cream: Bring half and half and mint to simmer in heavy
nonaluminum saucepan. Cover, chill overnight.

Strain half and half, pressing on mint to extract as much liquid
as possible. Return to saucepan. Bring to simmer. Whisk yolks
and sugar in bowl until thick and pale. Gradually whisk in half
and half. Return mixture to saucepan and cook over low heat until
thick enough to coat back of spoon, stirring constantly, about 5
minutes; do not boil. Set custard in bowl filled with ice and stir
until cool.

Transfer custard to ice cream maker and process according to
manufacturer's instructions. Transfer to bowl. Stir in chocolate

For cookies: Melt butter and unsweetened chocolate in top of double
boiler over gently simmering water; stir until smooth. Remove
mixture from over water and let cool slightly.

Preheat oven to 375F. Line jelly roll pan with parchment paper;
butter paper. Sift flour and baking powder into small bowl. Add
ground almonds and chocolate chips. Using electric mixer, beat
eggs and sugar until pale yellow and slowly dissolving ribbon forms
when beaters are lifted. Blend in melted chocolate mixture. Stir
in dry ingredients. Pour batter onto prepared pan. Bake until
top is shiny and cracked and toothpick inserted comes out clean,
about 10 minutes. Let cool completely.

Using 1 2/4 to 2 inch cutter, cut out 36 cookie rounds.

Set 18 cookie rounds on platter. Top each with small scoop of ice
cream. Cover each with another cookie round, pressing gently to
form sandwich. Dust with sugar.


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