I have been making ice cream nonstop lately. Part of it is sheer joy that the weather has finally warmed up and the sun is out. I swear I am honestly happier when the sun is beaming down upon me. The other part is that while I enjoy the sun and it’s warmth, it will get downright HOT in Indiana soon, and I am stocking up the freezer with as much ice cream as I can fit in it.
And then, there are strawberries. The combination of the first warm days of the year + fresh strawberries = me in absolute bliss.
Strawberries are just starting to make an appearance at the farmers market and you can be sure that I am purchasing a pint or two each week. Fresh farmers market strawberries are 100 times better than what you could ever buy at a grocery store. These strawberries vary in size, some as small as the fingernail on your thumb, others as large as the palm of your hand. Walking around the market I would see children popping strawberries in their mouths like they were candy.
Strawberries are nature’s candy.
I’ve made strawberry ice cream plenty of times, but never with fresh mint. Just like vanilla beans, fresh mint can sit in the ice cream mix overnight to extract all of its flavor potential. Just strain it out before you place the ice cream mix into the machine, or you’ll be biting into a bitter mint leaf.
My infatuation with ice cream began before Solid Gold Eats was created, when my friend Tamre taught me that ice cream can be so much more than what you find in the frozen section of a grocery store. Tamre knew of a magical woman named Jeni and had visited her ice cream shops numerous times during trips to Cincinnati and Columbus, Ohio.
Jeni’s ice creams were not only unique in flavor and ingredients, they are all made without eggs. However, I had not actually tried any of Jeni’s ice creams, only the ones Tamre made by using her recipe book. Later we would visit Columbus together purely for the sake of enjoying Jeni’s actual ice creams from her shop, but until then, we created various recipes, learning the craft of homemade ice cream.
In honor of my love of Jeni and how she inspired me to create my own ice cream recipes, I am giving away ONE copy of her first book, Jeni’s Splendid Ice Creams at Home (affiliate link). From peanut butter to lavender and earl gray tea, my hope is that you will fall in love with ice cream just as much as I have. Making it at home is so simple, requires few ingredients and takes one small $50 investment in an ice cream machine (aka this Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White - affiliate link). That’s it!
Side note, I am purchasing this book on my own to giveaway to one lucky Solid Gold Eats reader as my way of passing on my love of Jeni’s to you.
This giveaway will run from Friday, May 30 to Friday, June 6. I will pick one winner with a United States postal address at random through the widget below. Good luck!
Strawberry Mint Ice Cream
Makes 1 Quart
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- 1 tbsp light corn syrup
- 1 vanilla bean
- Pinch of salt
- 20-30 mint leaves, gently torn
- 1 pint of strawberries
- 2 tbsp brown sugar
In a medium saucepan, heat the milk, sugar, heavy cream, vanilla bean, light corn syrup and pinch of salt until sugar has dissolved. Stir in the torn mint leaves and let sit in a covered container in your refrigerator overnight.
Preheat the oven to 350 degrees. Roast the strawberries in a glass baking dish with the brown sugar for 30 minutes. Let cool, then place in a food processor and pulse until most of the strawberries are broken up.
Strain the mint leaves and vanilla out of the ice cream mixture, then freeze in your ice cream machine per manufacturer’s directions. Once the ice cream is almost done, drizzle half of the strawberry mixture in. Scoop into a freezer-safe container and freeze for at least one hour before serving.