3 c  Half & half
3 c  Well-packed mint leaves
9    Egg yolks
3/4 c  Sugar
9 oz Mini semisweet chocolate
Chips
1/4 c  Butter, cut into pieces
3 oz Unsweetened chocolate,
Chopped
3/4 c  Sifted all purpose flour
1 ts Baking powder
1 c  Ground blanched almonds
1/2 c  Semisweet chocolate chips
3    Eggs
1 1/2 c  Sugar

For ice cream: Bring half & half & mint to simmer in heavy nonaluminum
saucepan. Cover, chill overnight. Strain half & half, pressing on
mint to extract as much liquid as possible. Return to saucepan. Bring
to simmer. Whisk yolks & sugar in bowl until thick & pale. Gradually
whisk in half & half. Return mixture to saucepan & cook over low heat
until thick enough to coat back of spoon, stirring constantly, about
5 minutes; do not boil. Set custard in bowl filled with ice & stir
until cool. Transfer custard to ice cream maker & process according to

manufacturers instructions. Transfer to bowl. Stir in chocolate
chips. For cookies: Melt butter & unsweetened chocolate in top of
double boiler over gently simmering water; stir until smooth. Remove
mixture from over water & let cool slightly. Preheat oven to 375F.
Line jelly roll pan with parchment paper; butter paper. Sift flour &
baking powder into small bowl. Add ground almonds & chocolate chips.
Using electric mixer, beat eggs & sugar until pale yellow & slowly
dissolving ribbon forms when beaters are lifted. Blend in melted
chocolate mixture. Stir in dry ingredients. Pour batter onto prepared
pan. Bake until top is shiny & cracked & toothpick inserted comes out
clean, about 10 minutes. Let cool completely. Using 1 2/4 to 2″
cutter, cut out 36 cookie rounds. Set 18 cookie rounds on platter.
Top each with small scoop of ice cream. Cover each with another
cookie round, pressing gently to form sandwich. Dust with sugar.