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1
To make the ice cream, pick through the mint leaves, discarding any leaves that are dried or blackened.
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2
Place the mint and a quarter cup of sugar in the bowl of a food processor or blender.
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3
Process until pureed.
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4
Set aside.
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5
Bring the half-and-half just to a boil in a three-quart saucepan.
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6
Remove from the heat and add the mint puree.
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7
Cover and steep for 30 minutes.
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8
Return the half-and-half mixture to the heat and bring just to a boil.
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9
In the meantime, whisk together the egg yolks and remaining half cup of sugar in a large mixing bowl.
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10
Once the half-and-half comes to a boil, remove it from the heat and pour it slowly into the yolk mixture, stirring constantly.
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11
Once blended, return the mint mixture to the saucepan and heat slowly over medium-low heat.
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12
Using a rubber spatula, stir constantly for six to eight minutes, until the mixture coats the back of the spatula.
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13
At this point, remove from the heat immediately.
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14
Pour the mixture into a large mixing bowl and cool it down over an ice bath, or in cold water, stirring constantly.
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15
Once cooled, chill it completely in the refrigerator.
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16
When cold, process in an ice cream maker according to the manufacturer's directions.
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17
Add the chocolate chips just before removing the ice cream, stirring long enough to just scatter them throughout the ice cream.
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18
Keep in the freezer until you're ready to assemble the sandwiches.
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19
To make the ganache, melt the chocolate and butter in the top part of a double boiler.
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20
Once melted, remove from the heat and stir in the heavy cream and brandy.
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21
Let it cool and thicken before spreading on the chocolate-almond macaroons.
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22
For the macaroons, preheat the oven to 400 degrees.
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23
Butter and flour three cookie sheets.
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24
Set aside.
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25
Melt the chocolate in the top part of a double boiler.
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26
When done, remove from the heat.
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27
Beat the egg whites with the cream of tartar until they hold a firm peak.
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28
Gradually beat in the sugar, a quarter of a cup at a time, until all of it is completely incorporated.
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29
Add the egg yolk and blend.
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30
Fold a third of the whipped egg whites into the chocolate using a spatula.
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31
Blend in the ground almonds.
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32
Fold in the remaining egg whites.
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33
Fit a half-inch pastry tip into a pastry bag.
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34
Scoop the cookie mixture into the bag.
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35
Press out half-inch mounds of batter, one-inch apart, onto the prepared cookie sheet.
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36
(You can spoon the mixture onto the sheets with a teaspoon as well.)
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37
Bake the cookies for four to five minutes, until they puff and the edges are slightly wrinkled.
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38
Remove from the oven to cool (about five minutes).
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39
Remove the cookies with a spatula onto a flat plate.
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40
There are extra cookies in case some break.
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41
To prepare the ice cream sandwiches, spread the top half of the cookies with the ganache and set aside.
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42
Brush the ganache on the bottoms of the remaining cookies.
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43
Sandwich the ice cream in between, placing the uncoated bottom on the plate.
