{"id":202,"date":"2011-05-31T14:33:48","date_gmt":"2011-05-31T21:33:48","guid":{"rendered":"http:\/\/childerhouseblog.com\/?p=202"},"modified":"2011-05-31T14:34:48","modified_gmt":"2011-05-31T21:34:48","slug":"mint","status":"publish","type":"post","link":"https:\/\/childerhouseblog.com\/?p=202","title":{"rendered":"mint"},"content":{"rendered":"

\"mint\"<\/a>My boss, Lesley, is awesome. One reason is because she brought me a giant bouquet of mint from her garden. The first thing I did was put the kettle on, so I could make a pitcher of mint green tea.<\/p>\n

\"mint<\/a>The second thing I did was make ice cream. The recipe is from this book<\/a>, and it has changed the mind of quite a few people that used to be strongly against mint ice creams. It’s that good. It was especially excellent next to a slice of chocolate birthday cake this last friday.<\/p>\n

Fresh Mint Ice Cream, by David Lebovitz<\/p>\n

2 cups heavy cream
\n1 cup whole milk (I got by with 2%)
\n3\/4 cup sugar
\npinch of salt
\n5 egg yolks
\n2 cups fresh mint leaves, lightly packed<\/p>\n

Combine milk, sugar, salt, and one cup of cream in a small saucepan, and heat until steaming. Add mint leaves, making sure they’re all immersed in the milk mixture. Cover and let it sit for an hour. Pour over sieve into a medium-sized saucepan, pressing on the mint leaves to extract all the liquid. Rewarm\u00a0 mixture. In a separate bowl, whisk together egg yolks. Slowly whisk milk mixture into yolks to temper them. Return the milk-egg mixture to the pan and cook on medium heat, until custard is slightly thickened and coats the back of a wooden spoon. Put the last cup of cream in a bowl or larger container with a lid, and pour custard through a sieve into the cream. Mix to combine. Let cool, then refrigerate overnight and freeze according to your ice cream maker’s instructions.<\/p>\n

You can add a handful of mini chocolate chips, stir in a fudge swirl, or toss in some cacao nibs. I added about a third of a cup to mine.<\/p>\n

\"fresh<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

My boss, Lesley, is awesome. One reason is because she brought me a giant bouquet of mint from her garden. The first thing I did was put the kettle on, so I could make a pitcher of mint green tea. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[10,12],"tags":[],"class_list":["post-202","post","type-post","status-publish","format-standard","hentry","category-food","category-life"],"_links":{"self":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/posts\/202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=202"}],"version-history":[{"count":0,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/posts\/202\/revisions"}],"wp:attachment":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}