Put a layer of Chocolate Ice Cream in coupe glass, cover with a layer of Mint Cream, and cover mint cream with a layer of chocolate ice cream. Garnish each with a glaced mint paste.

Chocolate Ice Cream

Put one-half pound sweet chocolate in double boiler, add two cups cold milk and cook over hot water until thick and smooth; the time required being about fifteen minutes. Beat four eggs and add one cup sugar; then add one cup thin cream, one tablespoon, each, vanilla and brandy and one-eighth teaspoon salt. Combine mixtures, strain and freeze.

Mint Cream

Mix one cup heavy cream, one cup milk, one-half cup sugar and five tablespoons Creme de Menthe; then freeze.