Mint Oil
By Executive Chefs Piero Biondi, Whats Cooking – CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi (Father & Daughter Team)

Yields: Approximately 1cup

Ingredients:
1/2 cup Mint Leaves
1 cup Vegetable Oil
2 oz. Honey

Procedure:
1. Blanch mint in HOT water. Chill immediately. Pat dry.

2. Combine all ingredients together. Puree until smooth. Chill. Reserve.

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Häagen-Dazs Vanilla Mudslide Pie with Berry Sauce

Häagen-Dazs Vanilla Mudslide Pie wwith
Crème Anglaise and Blood Orange Sauce

Mint Oil