Ingredients:
- 3 c. heavy whipping cream
- 3 c. whole milk
- 2 bunches fresh mint leaves (i used .75 ounces which was plenty in my opinion)
- ⅛ t. salt
- 1½ c. sugar
- 12 egg yolks
- 1 t. pure vanilla extract
- 2 c. girl scout thin mint cookies, coarsely chopped (i used all but 6 or 7 of the whole box, about 1½ sleeves)
- 2 c. brownie pieces (i used half a batch of ghirardelli dark chocolate box mix)
- ½ c. dark chocolate chips, melted
- Green food dye, optional