We’ve been having some crazy weather here in Oklahoma. Tornadoes, thunder storms, rain, and more rain. Last evening, however, the sun split the clouds in two and the wind blew them away to the east.
Today is gorgeous. One of those days I always want to bottle up and save forever like an expensive flask of Italian wine – just to know I’ve got a nice day to uncork anytime I want. (Argh! I’m such a control freak! :)
I’ve been out doing yard work – mowing, weed-eating, and weeding the strawberry patch, soaking it all in – never getting enough. After the work is over, I’m going to finish off the mint ice cream I made last night.
If you’ve never tried fresh mint (yep, the green stuff that grows like crazy! ) ice cream then you are in for a treat!
Our mint comes back every year and tends to wind it’s way into the cracks and crevices of the green house, along with the Bermuda grass that is SO hard to control. I think mint and Bermuda are best friends…or at least closely related. They have the same behavioral patterns anyway.
Anyways, you’ll need about one cup of mint leaves for this recipe…
- 2 1/2 c. whole milk
- 1 1/2 c. cream
- 1/4 c. raw honey or 1/2 c. sugar (or more to taste). If you don’t care for a slight honey flavor in your mint ice cream, go with the sugar. My personal preference is sugar in this recipe, but then it’s not as healthy that way.
- 1 c. mint leaves
- pinch of sea salt
Combine everything together in to the blender and blend away.
It’s ready to churn. I use a 4 quart Cuisinart – the kind that has the frozen bowl. Very handy for small amounts.
Oh yum! Using the suggested honey amount in this recipe makes it just barely sweet, which is perfect for drizzling on some caramel sauce made with honey!
You’ll find that recipe here @ CDKitchen.
And there you have it…the perfect sunny day dessert.
Top with strawberries if you like…
Or shave some dark chocolate over the top.
What variation do you have in mind?