Fresh Mint Chocolate Chip Ice Cream
I scream... you scream... we all scream for ice cream! Yay!
I'd been searching for recipes to use some of the mint I have growing and decided that I'd start with ice cream!
First I made the ice cream base, then I located my 30-year-old ice cream maker... yes, it's electric, and it was one of the first ice cream makers out that you could use table salt and ice cubes. I probably haven't used it a half-dozen times in the last 30 years.
I put the custard in the can, added salt and ice cubes and one cup of water to the well, as directed. Immediately water started pouring out of the bottom of the well. After I took it apart, I discovered the ice cream maker had a three inch crack along the bottom. I didn't want to go buy another ice cream maker, so I called my gardener, who never throws anything out. "I could have fixed that!" he's said to me many, many times! Okay, I lived too long on my own... if something broke and I couldn't fix it, I'd get rid of it and buy a new one. I'm finally learning that when something breaks I should just hand it over to my gardener.
When I told him I just needed a temporary fix, given the number of times I make ice cream, he suggested the trusty hot glue gun! Yes! A line of hot glue along the crack and I was good to go!
Put some mint leaves in milk, bring to a simmer, cover and let sit for a while.
I wanted an appealing green color to the ice cream, so added a drop of green food coloring. After you've made your custard, the milk is strained and added to it.
Process according to your ice cream maker's instructions and freeze for at least four hours.
After the custard was frozen, I folded in some mini-chocolate chips. The ice cream is cool, creamy and delicious with just a hint of mint. Perfect for a summer's day treat!
