Mint ice cream takes me right back to my childhood. It was my preferred choice, especially when studded with chocolate chips. If there wasn’t a gallon already stashed in the freezer, then we’d gather our change with the other neighborhood kids and buy it from the corner store, or the neighborhood ice cream truck, and lick our sticky cones on the front steps in all its artificial and nuclear green colored glory – in true northern New Jersey urban fashion.
That was the only way I knew it.
It wasn’t until a few years ago, after growing fresh mint myself, that I thought to steep it in the warm cream and sugar that I was already preparing for my homemade vanilla ice cream. The end result was an incredibly rich and creamy-sweet vanilla ice cream with subtle hints of cool fresh mint.