My mint is trying to take over my yard, but this recipe ought to tame that herb!
Homemade Mint Ice cream from Blue Yonder.
- First, take a bunch of mint leaves, I don't know, half a cup or so, and put them in a bowl with a cup of sugar.
- Use the back of a spoon to grind them up into the sugar.
- Pour in two cups of heavy cream and a cup of whole milk, and stir until the sugar dissolves.
- Let that sit in the fridge for a couple of hours (or overnight if you like it really minty).
- Strain the leaves out of the mixture, and then pour it in 13X 9 (ish) pan (glass or ceramic is best - anything that will give it enough room to spread out) and cover with plastic wrap.
- Put it in the freezer.
- Every hour or so, take it out and scrape/mix it with a fork. This will keep it from becoming one solid mass. This freezing part should take 3-4 hours.
- Voila, ice cream!
*A variation could be to add in chocolate chips.
We recently made these homemade Lara Bars, easy to make, and yum to eat! Here's another variation of the recipe. Make a big batch. Throw one in your bag with an apple and you have yourself a meal. When you are having a "mobile" day, never drive through for french fries again, keep a stash of these handy and offer your starving over-transported kids one of these. So healthy and tasty too.
My two worlds have collided! You know I love Amy Butler for her whimsical fabric and chic patterns. But did you know she also wrote a book about Jams & Jellies? OH YES SHE DID. I haven't done the jams or jellies, but I intend too. However, I did try the recipe for Sharon's Cream Biscuits. OMG!
2 cups AP flour
1 tsp salt
1 TBS baking powder
2 tsp sugar
1 cup plus 2 TBS heavy cream
1/3 cup unsalted butter, melted
Preheat oven to 425. Mix flour, salt, bp, and sugar in a mixing bowl. Add the cream to the dry ingredients and mix. Gather the dough together and knead for 1 additional minute. Pat the dough into a 1/2" square and cut into 12 biscuits. Place biscuits on ungreased cookie sheet. Brush the tops with melted butter. Bake 15-17 minutes or until light golden brown.