Waste Not, Eat Ice Cream

One of the fun aspects of my line of work is the chance to be creative.  Sometimes, creativity comes out of excess, a forced creation, if you will.  There's a case of peaches in the fridge, use 'em!  Sometimes, the way to best use a product before it turns are obvious.  Other times, a bit more mental leg work is needed.

Not too long ago, I was the recipient of a case of mint.  Yes, a case.  2.2 pounds of the fresh herb, more than I could possibly use as garnish before it started to turn black.  Me being me, the first place I turned was my ice cream freezer.

The additions of mint at different stages of making the ice cream really makes the flavor pop.  Be sure to strain the base before freezing it.  Add one cup of chocolate chips if you're into that sort of thing.

Fresh Mint Ice Cream

1 qt heavy cream

2 C whole milk

12 egg yolks (use the whites for angel food cake, breakfast, etc)

2 C sugar

1 Tbsp creme de menthe

10 sprigs, plus 2 Tbsp finely minced mint

In a large sauce pan, heat the cream, milk, 1 C of sugar and 5 sprigs of mint until barely simmering.  Mix the yolks, remaining sugar and creme de menthe until well blended.  Slowly add the warm cream mixture to the yolks, mixing constantly.  Add the remaining mint sprigs, reserving the minced mint.  Allow the base to cool over ice for at least 45 minutes.  Strain, add the minced mint, and freeze in your ice cream freezer according to instructions.  If desired, add 1 C chocolate chips or finely chopped chocolate (milk works well).  Freeze for at least an hour and enjoy.