Well, we tried to grow a garden this year. We got about 5 peas, 15 green beans, and 25 carrots, about 2 c. spinach, and a small mint plant. Everything else was eaten by something...grr. I have been wanting to try this ice cream all spring as I watched my mint sprout and develop, and grow. I finally had enough mint to make it the other day! So, I tried it, we fed it to friends, and the consensus was: it was delicious. I feel so awesome when I can use fresh things to make what could be made with an extract or something. Oh, and it totally tastes fresh and crisp (is that the right word?). Give it a try:
Peppermint Ice Cream
1 c. whole milk
1 1/2 c. packed fresh mint leaves
3/4 c. sugar
pinch salt
2 c. heavy cream
1 tsp. vanilla
1 1/2 c. peppermint patties, torn (10-12 patties)
In a med. saucepan set over med-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves; let steep for 20-30 minutes. Blend the milk and leaves. (If you want a mild mint flavor pour the milk through a strainer. Keep the milk, discard the leaves.)
Add the sugar and salt to the milk mixture. Use a whisk to combine until sugar has dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate, 1-2 hours (longer is totally fine).
Freeze according to manufacturers directions. Five minutes before frozen, add the patties. This ice cream turns out more like soft serve. If you would like a harder ice cream, freeze it for about 2 hours. You may need to remove the ice cream about 15 mins before serving to let it soften a bit.
Source: Adapted from Cuisinart
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