Vanilla Mint Ice Cream

This looks good doesn’t it. It really was, it was delicious. I had never actually had ice cream made with fresh mint before and well, it was fresh, and minty. Geeze I am good at describing stuff. You guys are so lucky. It tastes completely unlike any mint-flavored ice cream you have ever had, using the real deal instead of mint extract or essence makes all the difference. I actually only used 1 tbs honey to sweeten mine but you might need to add more if you are used to sweeter stuff.

3 cups full fat coconut cream
1/2 cup water
1/4 cup honey/maple syrup (or stevia to taste)
1 cup coarsely chopped fresh mint
1 vanilla bean (or 1 tsp vanilla bean powder)
2 egg yolks

Whisk the cream and water together, and pour them into a saucepan set over medium-low heat. When the mix begins to bubble slightly at the edges of the pan, stir in the honey until it dissolves. Turn off the heat. Add the mint into the saucepan. Take a sharp knife, and cut a slit length-wise in the vanilla bean, then pop the whole thing in with the liquid ingredients and the mint. Cover the pot and allow it to infuse for 20 minutes. Strain into a mixing bowl, cover it & pop it to the fridge until cold. When the ice cream mix completely cold, whisk in the egg yolks until thoroughly combined. Pour the mixture into an ice cream maker and watch the magic happen.