Backyard Mint Ice Cream from “Jeni’s Splendid Ice Creams at Home”

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.

Jeni's Splendid Backyard Mint

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.

Jeni's Splendid Backyard Mint

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!

2 thoughts on “Backyard Mint Ice Cream from “Jeni’s Splendid Ice Creams at Home”

  1. Yay Ice Cream Week! I haven’t made mint yet, but I want to. I do agree that some of the recipes are slightly subjective in the measurements. I think the Watermelon Lemonade Sorbet is the one that got me the most. Puree the whole watermelon, but only take out like a cup of puree and “reserve the rest for another use”? No thanks. I’d much rather EAT the other 3/4 of the watermelon I didn’t use instead of drink it. I get that watermelons range greatly in size, but gimme the measurement in cups of cubed watermelon then. Can’t wait to see the rest of the week’s recipes!

  2. Yeah, I ended up just cutting a little bit at a time and pureeing it and then measuring it out until I had a cup. I still ended up throwing away the rest of the watermelon.

    That’s the one I will NOT be making again. It was a LOT of work and so far, it’s the only one that hasn’t turned out like it was supposed to.

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