I’m having a hard time saying goodbye to summer, even though I know that fall is a far superior season. I mean who doesn’t love pumpkin everything, crispy cool mornings, squirrels scurrying to hide nuts with reckless abandon, and cats that once again make your life a living nightmare as they go through yet another seasonal change. I’m not sure who is in a worse funk right now, me or Brenna? It could be a tie, but somehow I think I’m winning this battle.
You may have noticed that over the last week or so I have been somewhat absent. Sadly, it’s not because I’ve been off traveling the world, or even that I haven’t had the time to sit down and write; it’s just that I’ve been suffering through “a mood.” Really y’all, that’s the nicest way I can describe it. I woke up early on Labor Day and realized that I just wasn’t feeling the world. Even this ice cream wasn’t enough to chase away the feelings of ill will I was putting out into the universe.
Earlier this summer, I gave the gift of ice cream to a friend of ours named Jen for her birthday gift. I presented her with an empty ice cream carton and told her that she could choose her favorite flavor and I would make it for her. Thankfully she chose a flavor I’ve been wanting to make for some time now but hadn’t quite gotten around to because of B.O.B. Bob’s loathing of any food combining mint and chocolate. Mint chocolate ice cream is my favorite, but eating an entire batch of ice cream by myself will never be a good thing, no matter how much I am tempted to feed my feelings while watching a sad movie (Me Before You) that leaves me feeling even worse than I felt before it started.
Anyway, several months after Jen’s birthday, and one very tear-laden movie later, I finally got around to fulfilling my birthday gift promise to her. Not only did she receive her pint of ice cream, but she also was lucky enough to aid us in scarfing down the remaining ice cream that wouldn’t fit into her birthday container. However, here’s the real birthday miracle; B.O.B. Bob actually admitted to liking the ice cream. If there is anything in this world that could possibly put a smile on my face at this moment when I’m finding it hard to find the good in anything, it’s B.O.B. Bob reluctantly having to admit that he liked something he said he didn’t, and that he would actually eat it again. I just love it when B.O.B. Bob is proven wrong. Almost enough to cry.
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 2/3 Cup Granulated Sugar
- 1/2 Cup Mint Leaves
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Vanilla Extract
- 1.75-oz. Dark Chocolate, Finely Chopped
- In a medium saucepan, whisk together the cream, milk, sugar, mint, and salt over medium heat. Cook for 5 minutes.
- Whisk in the vanilla extract and allow to cool for 30 minutes.
- Pour the ice cream mixture into a glass bowl, cover, and refrigerate for 24 hours.
- Remove all of the mint leaves with a slotted spoon or strainer and discard.
- Churn the ice cream for 25 to 30 minutes in an ice cream machine, adding the chopped chocolate during the last 5 minutes.
- Serve immediately or store in an airtight freezer container.
- The mint flavor in this recipe is extremely delicate. Add double or triple the amount of mint if you want to bump up the flavor.
- If you don’t have fresh mint on hand, use Peppermint Extract instead. Start with a 1/2-teaspoon of extract, taste, and then add more if you feel the ice cream needs it.
- Serve with mint chocolate cookie wafers.
- Add green food coloring if you are a traditionalist.
- Use this Chefân Ice Cream Sandwich Maker to make your own Delicate Mint Chocolate Chunk Ice Cream Sandwiches.
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