It was a family a-ha moment the other night over homemade strawberry ice cream…..what if we use some of our home grown garden mint and make mint chip next time instead?

Our oldest son Nathan taste-testing the first bite

Fortunately, we weren’t the first to think of such a notion, and after an internet search I adapted our favorite cream base recipe, and oh my, tonight our palates are chilled and thrilled!  Some might call me an ice cream connoisseur and THIS recipe may just be my all-time favorite of all. It is beyond delicious and so refreshing.  Enjoy!

 

Fresh Mint Chip Ice Cream

Heat 2 c. heavy cream, 1 c. whole milk, 3/4 c. sugar, and a pinch of salt in a medium saucepan with 2 cups packed fresh mint leaves.  Let the mixture get steamy and almost to a boiling point.  Cover with a lid and remove from heat.  Let steep for 1-2 hours.  Strain the cream mixture or if cool enough, squeeze the mint in your hands to press out all the mint essence.  Refrigerate overnight.

Whip 3 egg yolks lightly, then pour into cream mixture and stir.  Pour into ice cream maker and freeze according to manufacturer’s instructions.  In the last 5 minutes of freezing add in 5 oz. of roughly chopped semi-sweet chocolate pieces.

Makes about 1 quart of ultimate ice cream!

 

 

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