In a saucepan over high heat, whisk the cream together with the sugar, vanilla bean paste, mint, and crème de menthe. Bring to a simmer and remove from the heat.
In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce (off the heat) and stir until thoroughly blended.
Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.
Yield: 2 1/2 cups
Note: Vanilla beans are long and thin, like skinny, black string beans. To get the essence of the bean, you must split it and scrape out the resinous, pasty insides. Lay the bean on a flat surface with its seam facing up. Using a sharp paring knife, place the point in the seam at the center and split it to one end. Place the point back in the center and split it to the other end. Use the blade of the knife to scrape the pasty seeds out. When preparing a sauce, throw the empty pod into the pot as well as the seeds for a really intense flavor. Remove the pod from the sauce before serving, rinse it well, and dry it thoroughly. Bury the pod in a jar filled with granulated sugar, close tightly, and you’ll have the vanilla-flavored sugar on hand for your favorite dessert.