Thursday, August 25, 2011

Mint Oreo Ice Cream (Jeni's Style)

In my last post I mentioned that I had recently started growing my own herbs, and that the final straw was the time I had to go to five different stores before I could find a little packet of fresh mint.  So naturally, one of the things I started growing myself was mint.  I knew before heading to Italy that the mint would grow rather quickly, but still, I was shocked by the monstrous size of it when I returned after just 12 days.

Mint July 17, 2011
Newly acquired mint (July 17, 2011)

Mint July 19, 2011
First week on my patio (July 19, 2011)

Mint July 26, 2011
Two days before I left for Italy (July 26, 2011)

And upon my return to Italy:

Mint Aug 9 2011
The day after my return (August 9, 2011)
Can you say "mint's gone wild"?!?

I had expected to see a lot of mint when I got back - though not quite this much! - but because I knew I had to find a way to use a lot of mint quickly, and because I was finally going to invite a few people over for a little ice cream social, the idea had been brewing in my head for a few weeks to make some kind of mint ice cream after getting back from Italy.  I had already tried making the base mint flavor so I wanted to add a little something to it, but chocolate chips seem too...boring.  Fellow food blogger Suburghia Foodie had suggested something with honeydew or cantaloupe, but I was worried that the fruits would be too juicy for ice cream (though the mint-melon combo would probably be just perfect for a sorbet!).  The only idea I could come up with was Oreo cookies (not exactly that unusual, I know).  So, I set out to make the mint ice cream using the Backyard Mint recipe from Jeni's cookbook.  Last time I tried this recipe, I didn't have enough mint, so this time I made sure to grab a nice big bowl of it.  I steeped the ripped mint in the ice cream base for about 16 hours - longer than the 12 hours I did last time.  Then, I folded in eight crushed oreo sandwiches (or 16 cookies depending on how you look at it, with the icing removed) to the post-churned batter as I poured it into a container for freezing.

Mint Oreo Ice Cream (Jeni's Style)
Mint Oreo Ice Cream

I really enjoyed the end result.  With my mint continuing to grow like crazy, I have a feeling I will be making this and other variations of mint ice cream pretty regularly!

This is part of a series of posts on recipes from or inspired by Jeni's Spendid Ice Creams at HomeThe rest of the series may be found here.