It’s Monday – and the first day of summer! And that should mean a new weekly theme for the next 12 weeks on PtS… But, it doesn’t. Part of me wants to promise epic sandwiches for the theme, but I know that that’s happening over at Girl Carnivore, and part of me was thinking frozen treats, but I would need to invest in more cook books and I’m feeling cheap, and part of me was thinking Monday noshings, as I tend to bring treats to the Monday night group ride but I didn’t have any to share with you today.
I think I narrowed down exactly when life got out of control. Given that there is still a basket with Easter eggs on my book stand in the kitchen, and a wreath with spring flowers on the door, and that’s also right about the time things warm up enough to go biking every. single. day. I’m going to guess it was right about then. We’re setting up the house for Muffin, I traveled all over the east coast last week for work not getting a break to enjoy things, and I have some clients who I owe some emails to so that they don’t feel like I’ve dropped off the face of the planet. So for now, until I get my feet planted firmly back on the ground, just the way I like them, and my act together, I’m just promising two posts a week.
Oh, and I do have a summer full of awesome giveaways for you. I mean… awesome. So, there’s that.
Mint Chocolate Chip Ice Cream
Adapted from Slushed
One of my favorite treats as a child was a scoop of mint chocolate chip ice cream. I would swirl it about until it became soft then gobble it up. With this recipe, I found myself falling back into old habits.
- 6 egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup creme de menthe
- 3/4 cup Andes mint chocolates, chopped
In a large bowl, whisk the eggs and sugar until pale yellow.
In a medium saucepan over medium heat, heat the cream and milk until edges just begin to bubble. Slowly, pour the hot cream into the egg mixture, whisking the entire time. Return to the saucepan and cook over medium heat until it registers 170 F on a candy thermometer or coats the back of a spoon.
Remove from heat and whisk in the creme de menthe. Pour into a large bowl, cover, and cool completely in fridge at least 6 hours.
Process the mixture according to your ice cream maker’s directions, adding the chopped mint chocolates during the last few minutes of churning. Transfer to an airtight container and freeze over night.