Alright y’all, let’s talk about strawberries, and mint, and how amazing they are when combined. Each bite is exactly what I need right now to forget the real world. Goodbye messy apartment, exercise slump, and bad hair week and hello the most delicious strawberry mint ice cream.
Anyone feel like when their space is a mess, their life is a mess? I started to turn over my winter and summer clothes last week but then it got cold again. Thanks Michigan. Instead of commiting to one season over the other, I’ve left all of my storage boxes open and strewn around the apartment in what I’m calling organized chaos. Sure, it makes navigating from room-to-room a challenge but I’m a little overwhelmed by the thought of sorting through it all.
I’m almost through this batch of strawberry and mint ice cream so at some point I’ll need to get back to packing up. I treated myself to a new side body purse from Amazon and it has gotten lost in the mess. I’m not proud of this but I’m hoping just writing it will motivate me to do something about it.
*Turns on Netflix with no intention of tidying up*
Okay, well enough about my procrastinating and back to this ice cream which you need to make ASAP. It’s fresh, sweet and tastes exactly like summer. It’s pretty perfect for this weird spring. It’s similar to my favorite strawberry ice cream but the fresh mint adds a tang that takes it to the next level.
Summer is just around the corner so I have a feeling that there will be plenty more ice cream in my future. Last summer I rounded up a list of unusual ice cream flavors I wanted to try but this year I think I need to expand on it. What crazy flavors do you want to see in ice cream?
- 2 cups fresh strawberries
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 2 tablespoons fresh mint, finely chopped
- Place strawberries and lemon juice in a food processor and pulse until only small pieces remain. Set aside.
- Combine the heavy cream and milk in a saucepan over medium heat. Meanwhile, whisk together a granulated sugar and yolks. When the milk and cream come to a simmer, temper into the eggs. Mix in the contents of the food processor and the mint. Refrigerate until cool.
- Once liquid is cold, churn according to manufacturer’s instructions.