Last weekend we broke in our ice cream maker. It was a wedding gift and really needed to be put to good use. We perused ice cream flavors and settled on homemade mint with crushed cookies. I found a few variations and eventually make my own take. Verdict: awesome! The mint flavor of freshly extracted mint is not like store bought or mint extract…it is much earthier and floral. Perfect for enjoying after a farm fresh meal. Even better out of antique bowls.
Garden Mint Cookie Ice Cream
2 cups cream
2 cups whole milk
3 egg yolks (though next time we plan to use 5)
1 cup sugar
2 cups fresh mint leaves and flowers
1 pinch salt
Crushed oreos or other sandwich cookies (we used Newman’s Own)
1. In saucepan, combine 1 cup cream and 1 cup milk. Add mint leaves and flowers. Heat until steaming and then turn off heat. Let sit 3o mins. Then reheat to steaming and let sit another 15 mins.
2. Pour mint liquid through a strainer to remove leaves. Return liquid to saucepan.
3. Add sugar and salt to the mint mixture and heat until just steaming. Temper egg yolks and add. Stirring constantly, cook over low heat until the mixture coats the back of a spoon, about 10 mins.
4. Remove from heat and add in remaining 1 cup cream and 1 cup milk (both cold). This will stop the cooking. Put mixture in fridge for at least an hour before putting in ice cream maker.
Churn in ice cream maker for 20 mins or until nearly done. Add cookies and churn until desired consistency.