01/28 2016

It is a warm 33 degree day here in Minnesota. That might not impress you, but usually this time of year we can expect -20 degrees at any moment in time. So when my little girl wasn’t feeling well because of a fever, we decided today would be a good day for homemade ice cream.

Homemade ice cream is a comfort food to me. The first time that I ever realized that you can make ice cream without going to the grocery store was way back in my childhood. I was probably around 7 or 8 when my Grandma Millie brought her hand cranked ice cream maker to my awesome cousin’s party. I remember turning the crank over and over again with my Grandma as my excitement grew from my anticipation on how yummy that ice cream was going to taste. All of my hard work paid off. I can still remember how delicious that ice cream was and I remember begging my Grandma to make it again with me. Every time we make ice cream I think of that moment and my Grandma. It makes my heart swell with lots of love.

It is no wonder why I want to share that same feeling with my children. They loved Grandma Millie too so anytime that I can bring a piece of her to our conversation, I go for it. Sadly, I don’t have the exact recipe that Grandma Millie use to make, but I am certain that she would find my recipe delicious. Here it is:

2 Cups Organic Heavy Whipping Cream
2 Cups Organic Skim Milk
1 Cup Organic Sugar
1 tsp Vanilla Extract
1/2 tsp salt
2 drops of Mint Extract or Peppermint Oil
1 cup of mashed chocolate chips.

Mix the heavy cream, milk, sugar, vanilla extract, salt and mint in a mixing bowl until the sugar is dissolved. Transfer the mixture into your ice cream maker. (I use a Rival Ice Cream Maker). Layer the Ice Cream Maker with 2 inches of ice and a layer of Morton Ice Cream Salt until you reach the top of your container. Start the machine and let it run for 15 minutes. Once the ice cream turns into a mixture that looks like soft serve ice cream, add the mashed chocolate chips. Then restart the ice cream maker and let it mix for 20 minutes. Next transfer the fresh ice cream into a freezer safe container (I use my canning jars) and place the ice cream into the freezer to solidify. After chilling the ice cream for 2 hours take it out to enjoy.

Honestly, I usually cannot wait the whole 2 hours. It usually ends up being 30 minutes before we take out large samples of the ice cream. It is still on the soft side, but it sure tastes yummy.

January 28, 2016

C is mixing the liquid for me with her new whisk.

January 28, 2016-2

G is mashing the chocolate chips. This is one of her favorite cooking jobs.

January 28, 2016-3

This is what the ice cream will look like after 30 minutes in the freezer.

October 29, 2015-6

2 Responses to “Homemade Mint Chip Ice Cream”

  1. Yvette says:

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  2. Aaron Hansen says:

    That looks awesome and I’m glad you get to share the experience you had as a child with your children. #keepinitreal
    Call me when you are ready to make a batch with garden fresh strawberries or homemade jam! I dig your new blog and I’m eagerly awaiting more recipes.

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