Fresh Mint Ice Cream with Honey Caramel Sauce

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.

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If you’ve never tried fresh mint (yep, the green stuff that grows like crazy! ) ice cream then you are in for a treat!

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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.

IMG_9731At least mint tastes good!

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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.

IMG_9762Line a bowl with a large tea towel and pour the blended mixture in, making sure there’s plenty of towel left hanging over the edge.

IMG_9767Gather up the corners and let the liquid drain into the bowl. Be sure to squeeze out the very last drops of minty flavor. It will be a bit brown toward the end.

It’s ready to churn. I use a 4 quart Cuisinart – the kind that has the frozen bowl. Very handy for small amounts.

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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!

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You’ll find that recipe here @ CDKitchen.

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And there you have it…the perfect sunny day dessert.

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Top with strawberries if you like…

Or shave some dark chocolate over the top.

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What variation do you have in mind?

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18 thoughts on “Fresh Mint Ice Cream with Honey Caramel Sauce

  1. Your pictures are beautiful and this is a recipe I have to try, it sounds sooo ..good!
    I’ve never made ice-cream though, do I need an ice-cream maker ??

    • Thanks so much, Thelma! There are a couple ways to make it without an ice cream maker. One is to freeze the liquid in ice cube trays (I would only add the milk for this part, then add the cream when you blend it up) and blend it into ice cream consistency in a blender or food processor. Another way is to place the liquid into a freezer safe container and stir every 30 minutes or so. Rather time consuming, but it works. :D

  2. Pingback: Mint | Rosemary, Lavender and Thyme

  3. Sarah, looks yummy! Does it matter what kind of mint you use? My neighbor has several varieties – apple mint, ginger mint, etc. Would that change the flavor much?

    • Hi Linda! I really don’t think it’d matter what kind of mint you used, in fact, I was wishing I had some chocolate mint to try. I bet ginger mint would be amazing! The flavor would change slightly, but I think it would be delicious with any kind of mint.
      Thanks so much for stopping by!

    • Thank you so much for your kind comments, Maria! I was actually a little hesitant to use the caramel sauce, but you’re right, it did work perfectly!
      Thanks for visiting!

    • Thank you so much, Liz! Though it was mainly cloudy this weekend, I did manage to get a little (too much? :) sun. It was great!
      I’ll be back to read more of your blog. Blessings!

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