Mint Ice Cream

Ingredients

2 c. heavy cream

1 c. half and half or 1% milk

1 tsp. vanilla

1 c. sugar

20 mint leaves

Combine heavy cream, half and half/milk, vanilla, and sugar in a saucepan. Heat until just before the liquid reaches a simmer.

Put 20 whole mint leaves in the warm sugar milk mixture to seep for 10 minutes. (cover with a  lid or don’t… know biggie)

Pull out leaves and chill ice cream batter 2 hours or over night.

Place in ice cream maker and churn for 15 to 20 minutes.

Warning: If you want to add filings to the recipe, like chocolate chunks, make sure to add them when the batter has a little texture to it so the chucks don’t all fall to the bottom of the chilled bowl.

Caution: More fat in your dairy base means the batter is creamier and richer.

I have slaved over many adaptations of mint ice cream recipes I had found online. I tweaked every recipe little by little and am excited to say that after many taste testings from willing friends, I have found a recipe that I only get raves and praises from those who consume it. 

In all honesty, I love feeding others so that they complement my cooking/baking (I’ve recently realized though that if I tell those friends about my reasoning, that all the compliments I receive are pointless since I pretty much announce that I will keep feeding them if they keep praising me.)

I hope you try this recipe and you receive praises for it too, go ahead and tell them it’s your own recipe, they’ll be even more impressed.