1 c  Sugar
1 c  Water
1 c  Fresh mint leaves
-- tightly packed
2    10 oz. cans condensed milk
1 qt Heavy cream
2 c  Milk
1 ts Vanilla extract
1 pn Salt
1/2 c  Southern Comfort or bourbon*
Green food coloring (optl.)
Mint leaves; for garnish

*Do not increase the amount of liquor in this recipe, since it will prevent
the ice cream from hardening properly. In a saucepan, bring the sugar,
water and mint to a boil. Simmer over medium heat for 5 to 8 minutes to
make a simple syrup. Cool and strain, discarding mint. In a large bowl,
combine the condensed milk, cream, milk, vanilla, salt and liquor. Stir in
the mint syrup. Tint with a few drops of food coloring, if desired. Pour
into an ice cream maker and freeze according to manufacturers instructions
until firm. Garnish with additional mint sprigs. Yield: Approximately 2
quarts.