Tag Archives: Mint

Mint Chip Ice Cream

MintChipIceCream@NancyCreative.com We’ve had especially hot weather this past week–very hot and humid! Not the greatest weather for mowing your lawn, but perfect for eating cool 9781250054388desserts like ice cream. I usually buy my ice cream, but I had the chance to review a new cookbook, No-Churn Ice Cream–and I discovered how easy it is to make homemade. This book has over 100 recipes for ice cream and other frozen treats like gelato, sorbet, and sherbet. And no ice cream maker is needed to make any of these recipes! Some of the flavors you can make include: Cherry Chocolate Ice Cream, Meyer Lemon Ice Cream, Apple-Spice Ice Cream, Sweet Potato-Marshmallow Swirl Ice Cream, Espresso Gelato,  Mango Sorbet, Blood Orange Sherbet…and lots more. I choose to make the Mint Chip Ice Cream, since mint chocolate chip is one of my favorite ice cream flavors. It was very easy to make and the ice cream had a smooth, creamy texture and tasted really good. The only downside was that most of the mini chocolate chips sunk to the bottom as the mixture was setting in the freezer–I’m thinking that happened because I may not have whipped my heavy cream long enough. But other than that, the mixture froze up nicely and the light minty flavor was refreshing. You’ll need a shallow, freezable container to freeze the ice cream in–I used two plastic food storage containers and that worked out well. If you want to try making some, here’s the recipe:

MINT CHIP ICE CREAM from No -Churn Ice Cream Makes about 1 quart

  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup milk
  • 2 to 3 drops peppermint extract (I used about 1/4 teaspoon and the flavor was slightly minty; use a little more for a stronger mint flavor)
  • 1 to 2 drops green food coloring (optional)
  • 1 Tablespoon fresh lemon juice
  • pinch of salt
  • 2 cups heavy cream
  • 1 cup chopped dark chocolate or mini chocolate chips

In a large bowl, combine the sweetened condensed milk, milk, peppermint extract, food coloring (if desired), lemon juice, and salt. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold in the mint mixture, add the chocolate, then transfer to a shallow freezable container. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Scoop and serve with chocolate sauce.

Ice cream on a hot summer day sure hits the spot! Have you tried any no-churn ice cream recipes?

Linked to Inspire Me Monday, Full Plate Thursday.

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Lemon Mint Cucumber Water (aka Detox Water)

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Now that the warm weather is here, I’m craving some flavored water! Not the sweet, artificially flavored kind you buy, but naturally flavored with fruits and herbs. I have some recipes for flavored water here, but I found another water recipe I wanted to try that I found on a site called The Denver Housewife. It’s supposed to be good for hydrating and detoxing (or removing impurities from) the body. The lemon-mint-cucumber combination cleanses, aids in digestion, and rehydrates. I added an extra lemon because I love the lemon flavor (it does make the water pretty tart and lemony, so try it with two lemons first), and a little more cucumber. I already had mint growing in a large container on my patio, so it was so convenient to just snip some fresh mint right from the pot!

If you don’t have a really large pitcher–a gallon-size pitcher would be best–you can make a half batch of this in a smaller pitcher. Or make the whole batch, split up into 2 smaller pitchers. This water would be great to bring to the office…you could make it in the evening and take it to work the next day!

NoteIf you are wanting to use this flavored water as part of a diet, you should always check with your doctor first! This water recipe is mainly a way to make drinking water more enjoyable with healthy natural flavorings for those who don’t like to drink plain water. If you have further questions about this water, please see The Denver Housewife’s post–she has a Q&A section there that you might find helpful.

Here’s how you make it…

LEMON MINT CUCUMBER WATER slightly adapted from The Denver Housewife

Makes 1 gallon-size pitcher

  • 12 cups of water (3 quarts)
  • 2 to 3 lemons, thinly sliced (you can also substitute limes or mix it up…use a lemon/lime combination–using organic lemons or limes is best)
  • 1 small cucumber or 1/2 of a medium to large cucumber, preferably organic, thinly sliced
  • 10 to 15 mint leaves. preferably organic

Rinse lemons and cucumbers very well before slicing; slice thinly. Add lemons, cucumber, and mint to pitcher. Cover with water and refrigerate at least 4 hours or overnight (the flavor will be stronger if you refrigerate overnight, but I like the lighter flavor, too). Pour in a large glass over some ice…it’s very refreshing! This water tastes best the day or day after you make it.

Another flavored water I’ve made is Apple Cinnamon Ginger Water, so you may want to take a look at that recipe! What’s your favorite way to flavor water?

Linked to Create and Inspire.