First – I am so excited to share with you that within the week I will move to www.SimplySugarAndGlutenFree.com. Unfortunately, as it stands, my blogspot blog will not automatically redirect because I’m moving to a paid server. My current content will be available on www.SimplySugarAndGlutenFree.com though, so when you can no longer find me here you’ll already have my new address. I will keep you updated.
Now, let’s talk food…
I spent the day with Helen, a good friend and mentor several months ago. Her cozy cottage is outside of the city and oozes love. A lush garden fills her backyard, herbs decorate her home’s foundation.
I don’t have Helen’s green thumb – at least not yet. We share many other passions, though, one of which is cooking with good ingredients. Before I left that day, Helen gave me yet another cooking secret. She dug up some of her mint, wrapped it in a wet paper towel and a plastic bag while explaining that this 10 year-old mint is from a good root stock, which is why it has such rich, intense flavor. Helen gave me explicit plant care instruction, a big hug, and sent me back to Dallas.
Upon return, I planted my mint and have since cared for it diligently.This plant is now a treasure of mine. I look forward to the day when I can dig up part of the old root stock and pass it on with love.
What to make with my heirloom mint?Ice cream, of course. I’ve tried several (six to be exact) different quantities of mint and have settled on this version. The beautiful light green hue actually comes from steeping roughly chopped mint leaves in the warm ice cream base. The fresh, earthiness is so pure that I didn’t want to taint it by mixing anything in this batch. Instead, I made chocolate cupcakes (will post this recipe soon!) and served the ice cream right on top.
If you want a dairy, soy, & gluten-free version try Kelly’s Extra Creamy Mint Chunk Ice Cream at The Spunky Coconut.
I love Friday Blog Carnivals because of the quality people I’ve met and all of the inspriation I find. Check out the fun at:
Heirloom Mint Ice Cream
makes about 2 quarts
2 cups 1% milk
2 cups heavy cream
1 t. arrowroot
1 teaspoon unflavored gelatin
2 cups fresh mint, roughly chopped
2 extra large eggs
½ cup agave nectar
Combine half & half and heavy cream in a heavy bottom medium sized sauce pan. Put gelatin and arrowroot powder in two separate, small bowls. Add 3 tablespoons of milk mixture to each bowl. Mix each bowl well and let sit so that gelatin and arrowroot can soften.
Heat milk mixture over medium heat. Add mint and stir. After about 3 minutes, add gelatin and stir until milk has scalded and gelatin has dissolved. Once milk reaches the scalding point, turn heat down immediately.
Beat eggs in a medium bowl until light and fluffy, about 2 minutes. Add agave and continue to beat until mixture has doubled. Add 1/3 cup of warm milk mixture to eggs while beating. Add eggs and arrowroot to sauce pan and stir well. Cook for 2 minutes, or until ice cream mixture coats the back of a metal spoon and will hold a line when you draw your finger through it. The mixture should temp at 165 degrees. Do not boil. Remove from heat.
Let mint leaves steep in ice cream for 10 minutes. Strain into a medium bowl, using the back of a rubber spatula to press all the mint flavor out of the leaves. Cover immediately by placing plastic wrap directly on top of the ice cream mix. This will prevent a skin from forming. Refrigerate for at least 3 hours, preferably overnight. The ice cream mix will thicken considerably. Stir well with a spoon or whisk, then stir freeze according to manufactures directions.