For Ice Cream: Combine milk and mint in heavy medium saucepan. Bring to simmer. Remove from heat. Cover and let stand 30 minutes. Mix in cream. Using electric mixer, beat egg yolks, sugar and salt in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Gradually beat in milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes; do not boil. Cool. Strain through sieve into clean bowl; cover and chill. process custard in ice cream maker according
to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.) For Sauce: Melt butter in heavy small saucepan over low heat. Whisk in cream, sugar, cocoa and salt and simmer until sauce thickens slightly, whisking frequently, about 5 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat before serving.) Scoop ice cream into bowls. Spoon warm sauce over and serve. Recipe By : Bon Appetit June 1994, pg. 29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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