Finally, a month when picking a favorite recipe didn’t take an act of God, a game of Eeny Meeny Miney Moe, or a random selection drawing from Brenna. This month the stand-out recipe was definitely Garden Mint Cookies and Cream Ice Cream, due it’s extreme minty, light, fresh, and sweet flavor. I don’t think I could have picked a better way to kick off ice cream season. If you haven’t made homemade ice cream before, you really need to change that. Make sure to check out our Summer’s Coming Favorite Ice Cream List for loads of great recipes and our post on Homemade Ice Cream Making Must-Haves, where you can find lots of tips, tricks, and products to make churning homemade ice cream a simple and sweet experience.
You can find the original recipe for this Garden Mint Cookies and Cream Ice Cream HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 1 Pint Fresh Blueberries
- 1 Cup Granulated Sugar
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Teaspoon Kosher Salt
- 1 Tablespoon Unsalted Butter
- 1/2 Cup Whole Milk
- 1 Tablespoon Lemon Juice
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Yellow Cornmeal
- 1/2 Cup Granulated Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Honey
- 2 Eggs
- 1/3 Cup Canola Oil
- 2 Jalapeños, Seeded & Finely Minced
Directions:
- Combine all of the ingredients in a heavy-bottom non-stick saucepan.
- Cook over high heat for 5 minutes, stirring constantly.
- Allow the blueberry quick jam to cool completely before beginning to make the cornbread.
- Preheat oven to 350 degrees.
- Coat a Bundt pan liberally with 1-tablepoon of unsalted butter; set aside.
- In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
- Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
- In a medium bowl, whisk the eggs with the canola oil and milk.
- Add the butter and honey mixture; whisk until well combined.
- Use a spatula to mix the wet ingredients into the dry; mix until just combined.
- Fold the jalapeños into the batter.
- Pour half of the batter into the prepared Bundt pan. Spoon 1/2 to 3/4 of the blueberry quick jam into the center of the Bundt pan in a ring shape. Cover with the remaining batter and then bake for 30 to 35 minutes, or until a knife comes out clean.
- Allow the cornbread to cool for 10 minutes before flipping it out onto a cake plate.
- Drizzle with the remaining blueberry quick jam.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.
What recipe did you make last month that surprised, delighted and blew you away with how good it was; not the recipe with the most views, but your own personal favorite? Please link only recipes that are new to you and that you personally made over the past month. Add your recipe link below and feel free to visit other great First Monday Favorites.
