Real Vanilla Mint Ice Cream tastes of spring with lingering grassy notes that speak of fresh herbs, newly sprouted from the earth. As winter recedes and light begins to return to the mountains, the hens and cows who’ve ceased production all winter long begin to lay their eggs and give their milk and cream once more. The first eggs, milk, and cream of the year begin to arrive in March, sometimes early March and sometimes late March, and after a winter without eggs, milk, cream or fresh things to eat, I favor treats – honey custard or ice creams like this one.
After six or seven months of storage, I finally pull out our ice cream maker, dust it off and set it in the deep freeze to ice over. I use this ice cream maker, and as long as I keep the insert in the deep freeze for at least a full day, the ice cream it churns comes together in about 20 to 25 minutes. I make many ice creams in the spring and summer months: strawberry, sour cherry, sweet cherry and almond, blackberry honey, rose and saffron.
It's perfection in the form of ice-cream!
|