I scream, you scream, we all scream for…homemade spearmint ice cream! Store-bought ice cream is good, but trust us – homemade is better. The problem for parents is that making it yourself isn’t usually all that realistic-- the classic recipe starts with homemade custard, which is time-consuming to prepare.
Alec Thomson, a recent graduate of the French Culinary Institute in New York, created this easy “Philadelphia style” ice cream which takes minutes to make, uses no eggs, and makes an ice cream that’s refreshing, airy, and absolutely delicious. It’s a great way to use something from your garden to make something kids love. So grab the family and let everyone pitch in. Cooking helps kids practice their measuring. Double or half a recipe and fractions get a workout, too. Plus, it’s just plain yummy.
What You Need:
- ¾ liter heavy cream
- ¼ liter milk
- 1 scant cup of sugar
- ½ vanilla bean, split and scraped, OR ½ teaspoon vanilla extract
- 1 bunch of mint, rinsed and patted dry
- chocolate chips, crushed spearmint hard candy or crushed chocolate sandwich cookies (optional)
- ice cream maker, chilled and ready to go
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