Mint Chip Ice Cream with Fresh Mint

When I was little one of my favorite treats was mint chip ice cream… and by “treat” I mean I liked to have some every day after school. I would take my bright green treat upstairs and start on my homework.

I certainly no longer have ice cream as a daily treat–but I do like to indulge occasionally!

And last year I met, and fell in love with, my ice cream maker (affiliate link)–I haven’t bought ice cream since.

I have a basic ice cream recipe, which I love, but, since I have plenty of fresh mint taking over my backyard, I decided to give mint chip ice cream, with fresh mint, a try. It turned out rather delicious… if not exactly bright green.

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(see the bottom of this post for further details)

Mint Chip Ice Cream with Fresh Mint

Pick and wash approximately 1 cup of fresh mint leaves. Place in a small pan (I love this one, and use it for everything) and use a wooden spoon to crush the leaves a bit. Add 1 cup whole milk. (I use raw milk or vat-pasteurized, cream top milk from grassfed cows.)

Heat together until warm, but not scalded. Continue using the spoon to stir, and also crush the leaves to release the mint flavor. Turn off the heat and let stand for about an hour.

Strain out the minty milk, squeezing the leaves to get all the milk and mint flavor out of them. Reserve the milk, discard the leaves.

 Place 3 egg yolks (from pastured chickens, please) in a large bowl. Beat (no need to get out a mixer, by hand works fine) and add 1/3 cup raw honey (local, if possible). Mix well.

Add approximately 2 cups of the best heavy cream you can find — not ultra pasteurized — to the minty-milk for a total of 3 cups.

Stir in 1 tablespoon arrow root powder (like this), then 1 teaspoon gelatin (like this). The gelatin is technically optional, but it helps keep the ice cream from freezing into a rock-hard lump.

Chill this mixture in the refrigerator for several hours–or not, as the case may be. If you don’t, though, the ice cream will be very soft.

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When you’re ready, give the cream-honey mixture another quick stir–sometimes the honey sinks to the bottom–and pour it into your ice cream maker, as per its instructions. When the ice cream starts to freeze (again, following the ice cream maker’s instructions) add 1/2 to 1 cup chocolate chips, or chocolate chunks (like these or like these).

When the ice cream is frozen, put it in a freezer-safe bowl, and put it in the freezer. Or you can eat it right out of the ice cream maker, though it might still be a little soft! 😉

Enjoy!

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This post was shared with the Backyard Farming Connection, Allergy Free Alaska, Tuesdays with a Twist, and Hearth & Soul.

And Tasty Tuesday at the HBN, Tuesday’s Table, Fat Tuesday, The Gathering Spot, In and Out of the Kitchen, and Naturally Sweet Tuesday. And Waste Not Want Not Wednesday, the Mountain Woman Rendezvous, Wellness Wednesday, Real Food Wednesday, Raising Homemakers, Fight Back Friday, Freedom Fridays, Natural Family Friday, and Real Food Fridays.