(#116) Magic Mangan's Minty Nuts: Peppermint Pistachio

I made this one for my friend Tom. He's the only person to ever to ask for peppermint stick. 

Here's my deal with peppermint stick: When I used to work at J.P. Licks, it was the only lactose-free flavor available. It was the saddest flavor in a row of proud, scoopable ice cream and the bin was always full because only those with severe lactose intolerance ordered it. It was so soft, it couldn't even go on a cone. Now, I'm not hating on the flavor! That was just the only interaction I've ever had with it. When Tom requested it, I asked what his second favorite flavor was. I couldn't get the drippy, bright pink peppermint stick out of my head, but I didn't want to give up on it! So I combined Tom's two favorite flavors.

Magic Mangan's Minty Nuts is Peppermint Pistachio Ice Cream made with peppermint schnapps, peppermint stick, and pistachios! 

(#14) FRESH MINT: Fresh from the Garden

A little mint goes a long way.  If you're not a big mint person, but curious to try this ice cream, you should reduce the amount of mint leaves in this recipe. It's not the mint flavor you'd get in your typical Mint Chocolate Chip or "Grasshopper Pie,"--it's a more refreshing mint that works best on its own. 

Fresh Mint Ice Cream

yields about 1.5 quarts

2 cups mint leaves packed

1 1/2 cups whole milk

1 1/2 cups heavy cream

2 large egg yolks

2 large eggs

3/4 cups sugar

1 cup coarsely chopped mint leaves

pinch of salt

(#10) RASPBERRY: Hint of Mint

Another fruit-based flavor for Spring!  Take or leave the mint--but we think it adds a refreshing kick.  

Scoopsies' Raspberry Ice Cream

yields about 1 quart

1 cup heavy cream

1 whole cup milk

1/2 cup sugar

1 cup raspberry puree

pinch of salt

3 whole mint leaves

3 egg yolks

1. Puree raspberries. 

2. Combine cream, milk, sugar, raspberry puree, and salt in medium saucepan. Stir thoroughly, getting bottom and sides of the pot.  Bring mixture to a simmer over medium heat.

3. Throw in mint leaves (you can keep them whole).  Be sure to taste the mixture every few minutes to see that the mint flavor is strong enough for you!

4. Temper the egg yolks and mix in.  

5. Keep stirring constantly until mixture reaches about 170 degrees.

6.  Put through a fine sieve, straining the puree and mint leaves.

7.  Let ripen in the fridge over night and churn the next day to manufacturer's instructions!

8. Enjoy! C}>