Fresh mint cookies and cream ice cream

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I got an ice cream maker for my birthday from my mom! And honestly, it was a gift unto herself, too, cuz who doesn't love fresh ice cream?

My first recipe was from the cuisinart cookbook that came with the ice cream maker, with a few adaptations. But I chose this flavor because not only do I love mint chocolate chip, but my mint in my herb garden was going crazy!

And the oreos? Do you even need to ask?

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You will need:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • pinch of salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups packed fresh mint leaves
  • 5 large egg yolks
  • 1 cup crushed oreos

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So when Beth and I went out at 8 pm to harvest my mint, we discovered that we only had about one packed cups worth. I just figured we'd let it seep in the milk for longer, but just in case, I added a few big leaves of catnip. Hey, it's from the mint family!

*Don't forget to freeze the ice cream bowl long before you start!

In a medium saucepan over medium-low heat, whisk together the milk, cream, and 1/2 cup of sugar. Bring the mixture just to a boil, remove from heat, and add the mint leaves. Let it steep for 20-30 minutes while you go play Lego Harry Potter.

Come back upstairs, transfer the mint leaves to a blender and puree (or use an immersion blender). Return the leaves to the pot and return to just under a boil.

While the mixture is reheating, combine the egg yolks and remaining sugar in a bowl. Using a mixer or a whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, begin whisking small amounts of it into the eggs. You don't want to add too much and cook the eggs, so grab a ladle and go slowly. When you've added a little more than half of the cream to the eggs, transfer the combined mixture back to the saucepan. Using a wooden spoon, stir constantly over low heat until mixture thickens and coats the back of a spoon. Do NOT boil.

Pour it through a strainer, let it return to room temperature, and then store in the fridge for 2 hours or longer.

Using your ice cream maker, pour the mixture into the frozen bowl and let mix until thickened, about 20 minutes. When it's almost fully churned, add your crushed oreos.

If you're making it on a scorching summer day, you might need to freeze it for another hour or two before serving it.

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 It's sooooo good!!!

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Granted, it's not as simple as I imagined it would be, with all of the freezing and refrigerating and waiting and eating a pint of Wegman's ice cream while we waited...

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But holy crap it was worth it! Especially if you do the prep before hand, or start it early enough in the day, you can make it a 1-day process. So do yourself a huge favor, if you're drenched in sweat right now, go online and buy an ice cream maker. Because it's a lot of fun, and very rewarding!

 

 

 

 

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2 thoughts on “Fresh mint cookies and cream ice cream

  1. Ashley Bee (Quarter Life Crisis Cuisine)

    I'm a believer. Homemade ice cream just cannot be beat! I save cool whip containers because they are PERFECT for storing the leftovers.

    Reply

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