Each morning I make a lovely cup of piping hot coffee and stand at my kitchen window overlooking my garden. Even in the dead of winter, when the garden is buried beneath layer upon layer of snow, I do this. It allows me to view one area of the earth, each day, and observe all of the changes that take place and often go unnoticed.
Yesterday, as I was conducting this every day task, I noticed that the mint in my herb garden had reached an all-time-out-of-control-I’m-goiing-to-take-over-everything state. I now had more mint than any human could ever even dream of consuming. I twiddled my thumbs for a bit, trying to think of what in the world to do with even a small bit of this mint. Then it came to me. On our trip to Champaign this past weekend I indulged in this exquisite homemade, flourless cake that was served with fresh mint ice cream. Yummy. So, that was it…fresh mint ice cream!
I used my normal ice cream recipe, but this time I added fresh, finely chopped mint at the stage when I add the vanilla. I covered the pan with a ceramic plate and allowed the mint to steep in the mixture until completely cool. This allowed the lovely, fresh flavor of the mint to infuse into the ice cream.