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Fresh Mint Ice Cream

I love mint.  And I happen to have an abundance of spearmint growing in my yard.  It’s hard not to have an abundance of mint if you have any at all, as it’s one of the most pervasive plants around.  I use tons of it in the summer but am always looking for new ideas.  
So this week’s ice cream experiment from David Lebovitz’ book, The Perfect Scoop, was his recipe for Fresh Mint Ice Cream.  And I am happy to report that is is very good! I decided to add a bit of chocolate to create that combination made in heaven.  David has some recipe ideas and suggestions in his book but I happened to have a jar of Fran’s Dark Chocolate Sauce on hand and decided to use it.  
As I was scooping the ice cream from the ice cream machine into the storage container I just poured in some of the chocolate sauce every now and then.  (As you scoop it out it will look more ribbon-like.)  Once completely frozen it’s the perfect blend of sweet, refreshing mint and dark decadent chocolate.  
It’s a bit hard to tell in the photo but the ice cream is a lovely light shade of pistachio.  There is just enough green so that you know it’s not vanilla but is not that fluorescent green we’ve come to associate with mint.
It’s another good reason to buy the book:  Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments     

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