Every Summer I line the sunny window sills in my kitchen with herbal extracts and oils. I affectionately call them ‘solar infusions’. This year I grew copious amounts of mint and chocolate mint (yum!). I used a lot of it in baked treats and tea blends. I also made lovely extracts with vodka and slightly dry herb cuttings. If they are fresh they will mold, so it’s best to let them dry out for a day or two. Then put them in a clean jar, cover with vodka and let them soak for several weeks!
Here is the final product after straining. It turned brown and the mint looked pretty icky, but that is perfectly normal!
And now, here is my delicious raw ice cream recipe ::
2 cups raw cream
1 cup raw, whole milk
3/4 cup organic sugar
3 tsp. chocolate mint extract (if you do not have chocolate mint extract go ahead and substitute a quality mint extract from the market and then don’t forget to make yourself some of this when Summer rolls around!)
Whisk all ingredients together until the sugar is completely dissolved, refrigerate the mixture for several hours or overnight and then freeze according to your ice cream maker’s recommendation. A few minutes before the ice cream is finished toss in a handful of organic, fair trade chocolate – either chips or chop up your favorite bar!
This recipe can also be made using peppermint extract and peppermint pieces, or with vanilla extract Homemade is best, of course!