Wednesday, July 7, 2010 Mint Chip Ice Cream from the Garden

There's something funny going on in my garden. Not funny funny but fishy funny. Some powdery mildew/fungal spore yuckiness has settled in on my Apple Mint. My Thyme just up and died and the Lemon Balm is turning brown.

To be honest, it's too hot for me to care. My only thought was to make some mint chip ice cream before the whole garden is overtaken by death and destruction.

I made the custard with half-and-half, egg yolks, sugar and both Spearmint and Peppermint from the garden. The Spearmint I put in this year but the Peppermint is a survivor of summers gone by.

I told my husband to pick up some chocolate chips in his travels. He called from the store to let me know Hershey's had a special edition Dark Chocolate and Mint Chocolate Chips.


Now. Let's try a little audience participation. I'll say the first letter of the description of the ice cream and you finish the word.


Very good - "licious" - you got it.

The flavor of the herb is subtle at first, sneaking up on you shortly after you consume the first creamy bite. The tingle is real, far superior to any imitation mint or extract flavor that you have ever tried. And the chips just give it the extra boost. Using only chocolate chips, instead of the Hershey's mix, would have been just as good.

It's nice to "revisit" this familiar flavor. I've consumed gallons of Mint Chip in my life, but this was a definite, delicious first.

Bang on, my peeps!



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