Ingredients

The (makes 8 ) 4 oz chocolate 2 eggs, separated 2 oz butter 2 oz sugar

Avocado Thin Mint (makes 1 quart) 1 cups whole milk 1 pinches salt 1 ½ cups granulated sugar 1 splashes vanilla bean paste 2 cups heavy cream 1 tsp. peppermint extract 5 egg yolks FOR FUN! 1 avocados, mashed Melt dark coating chocolate and dip one corner of the ice cream and decorate 10 Thin Mint , crushed as you so choose. Serve with whipped cream and a frozen Thin Mint cookie. Choco Thin Mint Ice Cream Sandwich AVOCADO THIN MINT ICE CREAM Heat milk, salt, sugar and vanilla bean Herb Box – Southbridge paste in a saucepan. Put heavy cream and peppermint extract in bowl over an ice bath. Temper milk into yolks and cook over medium low heat until thickened. Strain custard into cream. Stir over ice until cold. Puree RECIPE avocados into the custard. Strain again before spinning. Spin in an ice cream machine according to manufacturer’s instructions. Fold in Thin Preheat over to 350 degrees. Melt butter and chocolate. Mint Cookie crumbles. Spread ice cream into a half sheet pan lined with Whisk yolks and half of the sugar until thick and pale. Whisk whites and other plastic wrap. Freeze until solid. half of the sugar until medium/stiff peeks. Fold chocolate into yolks. Line half sheet trays with parchment. Divide batter between both pans. Spread evenly. ASSEMBLING ICE CREAM SANDWICHES Remove ice cream from pan, Bake in water bath until looks dry on top. Cool completely. Freeze. sandwiching between both layers of cake. Freeze 30 minutes or until set. Cut into 2-1/2” x 3” blocks. Freeze. Choco Thin Mint Ice Cream Sandwich | Herb Box – Southbridge 2014