I recently splurged on the ice cream maker of my dreams, which immediately became my new favorite toy. I’ve been selling my unwanted clothes on eBay and buying kitchen supplies with the extra cash, which is a pretty good representation of how my interests have changed since I started this blog. (My clothes still fit, if that’s what you’re wondering!) Remember my spearmint from a couple of months back? The spearmint makes its recipe début today along with my first ice cream recipe, of which there will be many more. Mint lends such a refreshing quality to cool drinks and frozen treats that it seemed the perfect choice for ice cream. When I found a recipe for mint ice cream in my mom’s May 2010 issue of Cooking Light, I knew I had to try it. I made several adjustments to the magazine’s instructions and ended up with delicately flavored, light mint ice cream. My recipe calls for 2% milk, turbinado sugar, and only two egg yolks, compared to more typical recipes that use tons of cream, cups and cups of sugar, and six eggs. The end result is light and slightly icy like sorbet, but as sweet and satisfying as gelato. The mint flavor tastes like the real deal, because it is. For once, I recommend against topping this dessert with chocolate. It overwhelms the flavor.
The magazine says that this basic, light custard recipe tastes great with other flavors, like ginger, cinnamon or coconut. I can’t wait to try the rest!
