Recipe - Raisin Mint Ice-Cream

3 cup Milk
One half cup Sugar
2 tablespoon Flour
3 Sprigs spearmint
1 tablespoon Chopped spearmint
One fourth teaspoon Salt
One half teaspoon Vanilla
1 cup Raisins

Steam raisins until plump. Drain. Cool. Scald 2 cups milk with sprigs of
mint. Combine sugar, flour, and salt with One fourth cup cold milk. Add to
scalded milk. Cook over hot water, stirring constantly, until thick. Remove
from fire. Cool. Remove mint. Add Three fourths cup cold milk, flavoring, and
chopped spearmint. Pour into freezer. Partially freeze. Add raisins.
Continue freezing until firm. If desired, spearmint flavoring may be
substituted for fresh spearmint. 8 servings. Ruth Green, Fresno, CA.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini