1 1/2 c  Sugar
1 1/2 c  Water
1 c  Fresh pineapple;
- crushed finely
2 c  Mint leaves; crush finely
1 c  Light corn syrup
1 c  Unsweetened pineapple juice
2 c  Milk
2 c  Whipping cream
1/4 c  Creme de menthe

Combine sugar and sater; cook and stir till mixture boils. Cook to soft
ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove
from heat; strain. Add corn syrup; let cool. Add remaining ingredients;
freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2
quarts.