NOTHING SMELLS LIKE SUMMER MORE THAN FRESH MINT FROM THE GARDEN

I have always been challenged in the gardening department, but fresh spearmint is one of those herbs that grows almost effortlessly in the garden. Mint chocolate also happens to be my daughter’s favorite flavor of ice cream.  If you have never had homemade mint ice cream you are in for a treat.  It has an earthy herbaceous quality that is like nothing I have ever tasted before.  It has a fresh, and clean taste that almost has you believing it is healthy for you.  

 Ingredients

• 2 Cups of Whole Milk

• 2 Cups of Heavy Cream

• 1/2 Cup Sugar

• 1 1/2 Cups of Fresh Mint

• 6 Egg Yolks

• Dash of salt

• 6 oz. Bittersweet Chocolate Bar

Steps

1. Combine whole milk, cream, sugar, and salt in a saucepan.
2. Bring ingredients to a gentle simmer (do not boil).  Allow the sugar to dissolve.   
3. Remove mixture from heat and add fresh mint leaves.  Stir occasionally and let seep for 15 minutes.
4. Remove mint leaves from mixture, and return mixture to stovetop.  Heat until a gentle simmer.  
5. Whisk yolks in a separate bowl, and add 1 cup warmed mixture to eggs.  Whisk constantly while adding.  
6. Return egg mixture to the rest of the milk mixture that is on the stovetop.  Simmer until liquid reaches 170F.
7. Place mixture in an ice bath to cool (see photo below).
8. Refrigerate mixture for at least 2-4 hours.
9. Place in ice cream maker, and prepare per ice cream maker instructions.
10. Manually stir in chocolate shavings after ice cream is made.

Tips 

If fresh mint is unavailable 1/2 tsp. of natural peppermint extract can be used.  Another option would also be to seep the warmed milk with 2-3 herbal mint teabags for approximately 3-5 minutes instead of fresh mint (like Trader Joe’s Peppermint Herbal Tea.)