I am no green thumb – my mom, however, is the ultimate green thumb. When we moved in with my step-dad 8 or so years ago, it wasn’t long before she had half of the backyard ripped up, tilled and planted into neatly filed garden rows. My summers since have been filled with delicious fresh tomatoes, mint, basil and so much more.
When they would travel for business, I would be responsible for keeping all of her greenery (and the fish) alive. The fish didn’t always make it, but I did manage to keep the plants alive for a few summers – rain storms also helped. Having an infinite supply of fresh mint and basil around the house every summer was great for baking, so when the time came for me to leave the nest last year, my mom made sure I was taken care of.
She gave me two pots last year – one with a few basil plants, one with a few mint plants. Before I knew it, they were both giant and flourishing and I had more than I knew what to do with! We ate basil with every meal last summer and I was making mint green tea about 3 times a week to try to keep up with my little garden.
This year, my mom made sure to take care of me again. When my grandparents returned to Harrisburg after Memorial Day, they delivered 3 beautiful pots full of basil, mint, and flowers fresh from Mom’s garden. I know one year I’ll have to start planting my own little garden, but for now, I enjoy letting mom work her green thumb magic.
My mint grew 5 times faster than I anticipated which lead me to this delicious recipe! High advisory: if you don’t like fresh mint, you won’t like this recipe. Unlike the traditional peppermint extract recipes, this recipe is a strong, fresh mint flavor.
Mint Brownie Ice Cream
Makes approx. 1 quart
- 2 cups whole milk
- 1 cup sugar
- 2 cups heavy cream
- 5 egg yolks
- ~20 to 30 large mint leaves, depending on preference
- 1 batch gooey fudge brownies
DirectionsIn a small saucepan, combine the heavy cream and mint leaves. Heat over medium-low heat until the mixture comes to a simmer. Once simmering, turn off the heat and cover with a lid. Let the mixture sit for 30 minutes.
In the meantime, prepare the ice cream base. Whisk together the milk and egg yolks until creamy. Whisk the mixture into the milk and pour into a saucepan. Heat over medium-low heat until the mixture is thick enough to coat the back of a spoon, about 15 minutes to 20 minutes. Be careful not to let the mixture boil, as the eggs will scramble and ruin your ice cream base! Stirring the mixture frequently can help prevent this.
Once the mixture is done, pour both the mint base and the milk base through a mesh strainer into a bowl and whisk to combine the two mixtures. Let it come to room temperature and then cover and refrigerate for 3 hours or until chilled through.
Once chilled, freeze according to your machine’s recommended time. Using a fork, tear your brownies up to make a mix of bite-size and crumble pieces. Fold into the frozen ice cream using a rubber spatula and pour the combo into a container. Freeze until solid! Enjoy!