This was Jon's birthday dessert. We had a transcendent mint milkshake at a burger place in New York City in October. It had the grassiness of real mint, unlike a lot of mint flavored products. I have made mint ice cream twice since then, trying to get the same refreshing taste. The first time, I only used mint, cream, milk, and sugar. It was quite good and fresh and grassy, but I wanted it mintier. In this one, I added mint extract, and it's perfect. Both of us really enjoyed it. In case you're curious, I grow three types of mint in my garden: chocolate mint, grapefruit mint, and peppermint. I used a blend of the three. This ice cream is not very sweet. The recipes that came with the ice cream maker usually use 1/2 cup of sugar per pint-ish of ice cream, and I halved it. It just needs a hint of sweetness, in our opinion.
Mint ice cream:
1/2 cup milk (I used whole, but you can use skim or anything in between)
1 cup heavy cream
1/4 cup fresh mint, finely minced
1/4 tsp peppermint extract
1/4 cup sugar
Mix all ingredients together. Freeze according to ice cream maker instructions. If you don't have an ice cream maker, you can freeze it in a pan in the freezer, periodically running a fork through it to mix it up, and then whirl it in a food processor to incorporate some air. This recipe makes about 2 cups of ice cream. If you have a bigger ice cream maker, you can double or triple it.
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