Last year I planted three kinds of mint–apple, lemon, and lime–in the hopes that it would spread and keep weeds down. It’s doing quite well, especially the apple mint, which is now beginning a war with the day lilies. (Sometime this year I’ll add peppermint and\/or spearmint to the collection.)<\/p>\n
So we have a lot of mint available. Some of it got used in a mint chutney from the Joy of Cooking, which I used on leg of lamb. A bit got turned into mint juleps Saturday for the Derby, which I won’t bother with again next year (not a bourbon fan to begin with). <\/p>\n
This weekend I made mint ice cream, which seems to be the best use for the mint so far (though I’ll probably have tea far more often). All the recipes I found online required egg yolks, so I just adapted the standard vanilla recipe into… <\/p>\n
Fresh Mint Ice Cream<\/strong><\/p>\n 2 large handfuls fresh mint leaves Put the mint, milk, and sugar in a sauce pan. Heat it over medium until warm but not simmering. Let it steep for several minutes, stirring often, until the sugar’s dissolved and the milk tastes minty. <\/p>\n Pour into a bowl through a strainer. Press all the liquid out of the mint leaves and discard. Refrigerate the milk overnight.<\/p>\n The next day, add the cream and pour the mixture into the ice cream maker. Let the magic happen.<\/p>\n","protected":false},"excerpt":{"rendered":" Last year I planted three kinds of mint–apple, lemon, and lime–in the hopes that it would spread and keep weeds down. It’s doing quite well, especially the apple mint, which is now beginning a war with the day lilies. (Sometime … Continue reading
\n2 cups milk
\n.5 cups sugar
\n2 cups heavy cream<\/p>\n