Justine's Pineapple-Mint Ice Cream

• 1 1/2 cups sugar
• 2 cups fresh mint leaves, lightly packed
• 1/2 cup light corn syrup
• 2 cups canned crushed pineapple in its own juice
• 1 1/2 cups pineapple juice
• 2 cups milk
• 2 cups heavy cream
• 1/2 cup white creme de menthe
• 1/4 cup freshly squeezed lemon juice

1. In a medium saucepan, combine the sugar with 1 1/2 cups water and cook to boiling over medium-high heat until the sugar dissolves.
2. Boil without stirring for about 10 minutes, or until it reaches the soft-ball stage (234 to 240 degrees on a candy thermometer), when a drop forms a soft ball in a cup of cold water.
3. Stir in the mint and simmer over medium heat 10 minutes more.
4. Remove from heat and let cool.
5. Pour the mint syrup into a blender and puree; strain into a large mixing bowl.
6. Stir in the corn syrup.
7. Puree the pineapple and pineapple juice in a blender and add to the mint-syrup mixture, along with the milk, cream, creme de menthe and lemon juice.
8. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.

sugar, mint, light corn syrup, pineapple, pineapple juice, milk, heavy cream, white creme, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/7919 (may not work)