JUSTINE'S PINEAPPLE MINT ICE CREAM

This is an old recipe and photo from SL. The ice cream was a favorite at Justine's, a restaurant along the Mississippi River in Memphis, Tennessee.

1 1/4 cups sugar
1 1/4 cups water
2 cups lightly packed mint leaves
1/2 cup light corn syrup
2 cups canned crushed pineapple in its own juice
1 1/2 cups pineapple juice
2 cups whole milk
2 cups heavy cream
1/4 cup white creme de menthe
1 cup fresh lemon juice
Shortbread cookies for garnish

Combine sugar and water in a medium saucepan; bring to a boil over medium heat, cooking until sugar is dissolved. Boil without stirring 10 minutes or until it reaches the soft-ball stage (234-240 degrees on candy thermometer), when a drop forms a soft boll in a cup of cold water. Stir in mint and simmer over medium heat 10 minutes. Remove from heat and allow to cool.

Pour the cooled syrup into a blender and puree. Strain into a large bowl. Stir in the corn syrup.

Rinse out blender and add the pineapple and pineapple juice; puree and add to the syrup mixture along with the milk, cream, creme de menthe and lemon juice.

Chill mixture at least 4 hours up to overnight. Transfer to ice cream freezer and follow manufacturer's directions.

Scrape ice cream into a large bowl. Cover with plastic wrap and place in the freezer until ready to serve.
To serve, scoop into ice cream bowls and garnish each bowl with a shortbread cookie.