Fresh Mint Ice Cream
The first ice cream cookbook I purchased was David Lebovitz's The Perfect Scoop and in the summer it is one of my go-to cookbooks to make frozen treats. The recipe for black pepper ice cream remains a component of one of my favorite desserts.
I discovered last summer than there was one great deal to be had at Whole Foods - it was fresh mint. It came PACKED in a quart-size plastic container and it was only $2. I couldn't pass up this deal so, as I often do, I purchased the mint and then looked for a recipe. The Perfect Scoop to the rescue.
As you know I'm terribly lazy and if I can avoid the process of making and cooling a custard then I absolutely will. This recipe is worth the effort. The ice cream is unlike any store-bought mint ice cream. The infusion of mint is light and refreshing and tastes exactly how it smells. You can add chocolate to make a mint chocolate chip ice cream but I prefer it in its simple form.
The color of the custard will be a pale green, nothing like artificially-dyed, store-bought mint ice cream.
|Mint is infused into a milk, cream, sugar|
mixture before making the custard
This year I found bunches of mint at the farmer's market and immediately knew I had to make this ice cream. If you find mint in your local market, or if you have it growing out of control in your garden, please make this ice cream. You will be so happy you did.
*Save the egg whites to make pavlova