• Prepare your brownies and your ice cream base. Chill both.

Mint Ice Cream

• Mash the mint in a couple of small batches to make sure all the leaves are broken up. I used a mortar and pestle for this.
• Add the mint to the cooled down ice cream base and refrigerate overnight. I prefer to add it when the base is cold so that the mint doesn't have a cooked leaf flavor.
• Once you are ready to churn the ice cream you want to strain the mint leaves out. I used Chinois Strainer so that the ice cream would be free of leaves, but any fine mesh sieve will do the trick. Freeze according to your Ice Cream Maker's directions.

Ganache

• Heat the cream and salt in a medium sized sauce pan to just barely a simmer, turn off the heat and dump in all the chocolate and the butter, swirl the pan so the chocolate is all submerged in the cream, allow it to sit for about 3 minutes then gently whisk the ganache until smooth. Pour the ganache over the brownies and spread it smooth. Allow it to set up. If you refrigerate the brownies they are easier to get out of the pan in nice shape. You can eat them cold or let them warm up to room temperature.