Turkey Tracks: June 21, 2014
Making and Eating Jennifer McGruther’s Vanilla Mint Ice Cream
I am making Jennifer McGruther’s Vanilla Mint Ice Cream today.
If you have not heard about McGruther’s new book THE NOURISHED KITCHEN–or discovered her outstanding web site http://www.nourished kitchen.com–you are in for a treat.
This homemade ice cream recipe uses real mint leaves, a vanilla bean, real cream, egg yolks, and so forth. Here’s the url to Jennifer’s web site and this recipe.
Vanilla Mint Ice Cream — Nourished Kitchen.
I can’t wait to try the finished ice cream. My cream mixture is upstairs cooling its heels in the refrigerator right now.
I’m not at all sure I had enough mint–when chopped it didn’t make a full cup. I have had mint from my Georgia grandmother’s garden for over 40 years now–and brought the mint from Virginia to Maine when we moved ten years ago. I almost lost it this winter, but have discovered a few sprigs coming along. Thank heavens as this mint is unlike most I’ve seen–it’s really strong and full of flavor. It used to be my job when I was little to run out to the garden to get sprigs of this mint for the iced sweet tea at dinner time–the main meal served at noon when we were at my grandmother’s. For today, I supplemented with a package of mint from the store, and it was very disappointing as I think its “oomph” was long gone. I also think I needed TWO packages…
The long black strand is a vanilla bean cut in half and ready to go into the warmed cream. You know, somehow I’ve never actually used a vanilla bean. The smell in the kitchen after it steeped in the warm cream was…awesome!
I get local honey by the half-gallon, and it’s used as the sweetener. There is no danger of using laundered, fake honey if you find your local bee keepers. A recent story I ran across said that about 75 percent of the honey in grocery stores is laundered honey. (See earlier blog posts on this subject.) If you are buying honey in a store, look for these claims on the label: raw, UNHEATED, and a geographical area that is inside the USA. Be especially cautious if the honey comes from South America.
Here’s my cream–after heating, it’s ready for the infusing ingredients, and after steeping, it will be strained and cooled. Isn’t it the loveliest color? It comes from local Jersey cows. Wait until I add my egg yolks, which are soy free and a rich, deep color.
I’m also adding a heaping Tablespoon of arrowroot powder as it’s good for you and helps make the ice cream even smoother. That’s a trick I learned from Sally Fallon Morell, the recipe developer in the classic book NOURISHING TRADITIONS–a genre from which Jennifer McGruther draws, most likely, her title and nutrient-dense whole foods inspiration.
Hmmm. Should I top this ice cream with a tiny bit of chocolate sauce???
YES! And it was delicious!
So, see, making home made ice cream is not hard–especially when you have such a beautiful recipe. Best of all, YOU control the ingredients and will be giving your family a nutrient-dense food that is beyond delicious as a special treat!!!
THANKS, JENNIFER McGRUTHER!