Mint and Chip Ice Cream eggless

Happy Star Wars Day!
May the Fourth be with you...

"Waa Waa You never make the flavors I want", ring in my ears again!  OK!  since discovering the eggless recipe ice cream is a snap, "What do you want?"  "Mint and Chip like you made for my birthday."  Fine, whipped it up and in walks another one..."Waa Waa, You never make the flavors I want...Cherry Garcia!"

I found the secret to making mint ice cream is Do Not Cook the Mint in the cream base.  Cooking the mint causes an overwhelming mint flavor like toothpaste mint.  Allow the mint to seep like fine tea.

Years ago, I eagerly started my garden planting herbs, no one told me only plant mint in pots or it will take over everything.  Today, we pull mountains of mint every month - peppermint, spearmint,...I promised myself to start making my own tea so what better flavor? 

Mint and Chip Ice Cream 

sans eggs
{note if you prefer a richer ice cream reduce milk and increase cream}

2 cups whole milk 

1/2 cup  cream

1/2 cup sugar

Pinch of salt

3 tablespoons cornstarch [non gmo I used Rumford]

1 teaspoon vanilla extract

2 cups fresh mint

chocolate – chips or broken pieces add to suit your taste a lot or a little

1. Mix milk and cream together
2. Pour all but 1/2 cup into saucepan along with sugar and salt over medium-low heat [I used my stirchef for a constant stir]
3. Cook until mixture begins to steam
4. In a bowl, blend cornstarch and remaining milk mixture - there should be no lumps
5.  Add cornstarch mixture to pot
6. Cook, stirring, until it starts to thicken and barely reaches a boil
7. Stir in vanilla extract
8. Remove from heat
9. Cool mixture slightly
10. Blend careful since most blenders can not handle hot liquid
11. or
12. If mixture has lumps, strain it into a bowl
13. Add mint
14. Cover and refrigerate after an hour
15. Remove mint after 2 hours
16. Return to refrigerator until cold
17. Remove from refrigerator and blend in blender [lucky me I used my vita-mixer] for optimum smoothness
18. Option one melt chocolate // option two leave chocolate as is
19. Pour into an ice cream machine and freeze according to the manufacturer’s instructions
20.  Right before ice cream is done for option one using a fork flick chocolate on to churning ice cream for option two throw chocolate in
21. Enjoy

Yield: 1 generous pint.

Granola Bar or Everything But the Kitchen Sink and Nuts

 

Packing a lunch for school includes moans and groans..."We have nothing to eat", "That is just gross", "I'll eat that when I get home", and on and on.  I don't know why they will not bring left overs from the previous nights meal.  It is as if over night in the refrigerator that fabulous dinner morphed into something that will cause their throats to swell and lips to turn green, just so embarrassing.  OK, what if I make something with chocolate chips and white chocolate?

Easy Granola Bars

from Kitchen Life

Art Smith

adapted

1 (14 oz) can sweetened condensed milk

2 cups graham crackers crushed

1/2 old fashion rolled oatmeal

1 cup sweetened flaked coconut

1/2 dried blue berries

1/2 cup chocolate chips

1/4 cup bits of white chocolate

~ preheat oven 350

~ butter glass baking dish 11 1/2" by 8" and line with parchment paper

~ mix all ingredients together in medium bowl

~ press into baking dish

~ bake 30 minutes or until edges look crisp

~ cool and cut bars

~ store in air tight contain for up to 3 days

In the end they were not thrilled. *&^#  back to the drawing board!  I thought it tasted very good.