It’s birthday season here again. This year, we made an ice cream cake suitably topped with penguins and other critters from Antarctica. Sandwiched in the middle was homemade mint ice cream, adding just a little bit of fresh zing to the chocolate cake. Picked from your garden, fresh mint is a lovely addition to your favorite vanilla ice cream recipe. Here’s mine!
Fresh Mint Ice Cream
Makes 1 quart
1 cup whole milk
2 cups heavy cream
3/4 c. sugar
pinch of kosher salt
2 sprigs of fresh mint
1 vanilla bean, split
optional: 1/2 c. mini chocolate chips
- Pick two sprigs of mint, each about six inches long. Rinse and pat dry. With a mortar and pestle (or back of spoon), bruise your mint leaves.
- In a medium pot, combine all of the ingredients. Heat over medium, whisking often.
- Just as it begins to bubble, take the pot off the heat.
- Carefully remove vanilla bean with tongs and scrape with the back of a spoon. Add scrapings and pod back to milk mixture.
- Cool the mixture by adding it to a bowl set over ice. When chilled, set it in the refrigerator for 1-2 hours.
- Before adding to your ice cream maker, remove vanilla bean and mint sprigs. Process. If using, add chocolate chips.
- Return to freezer.