So my friend Danae over at The Busty Baker has declared it Ice Cream Week on her blog, so I am shamelessly stealing the idea. I’ve made three different ice creams since my last post (Jeni’s The Buckeye State ice cream) and I’ve just been sitting on the photos. All the recipes have come from Jeni’s Splendid Ice Creams at Home and I’ve had great success for the most part.
Up first: Backyard Mint!
My favorite summer seasonal flavor at Jeni’s scoop shops was always Backyard Mint. It’s a delectable mix of cream and mint with nary a hint of vanilla in sight. It hits you in the face with mint and it was always fantastic on its own or paired with Belgian Milk Chocolate. Insert Homer Simpson noise here. I hope Jeni opens a shop in Park Slope soon.
Putting this ice cream together is super simple, probably among the simplest in the entire book. The only problem is adding the mint. The cookbook calls for a ‘small handful’, but that’s a fairly subjective amount. I went with about 10-15 mint leaves and it might have been a touch much. I love mint, but hooooo boy, was this minty! Next time I think I’ll tone it down just a smidge.
Out of the four flavors I’ve made so far, this is our second favorite. The Buckeye State is still winning and I’m planning to make a second batch this week!
Stay tuned, next up will be Watermelon Lemonade Sorbet!