Cooking Creations Recipes

Tasting Tuesday: Ice Cream with Fresh Mint with Chocolate Cookies

I got an ice cream maker for Christmas!

So, needless to say, Husband and I have been enjoying lots of tasty ice cream at the Bungalow.

I was a little worried that I would have to stock up on rock salt, since so many of the old-school mixers require it, but apparently ice cream makers have updated since I was a kid. The box is still a bit misleading, though, so be forward: It claims “Ready in 20 minutes!”, but what it really means is “Freeze bowl for 24 hours, refrigerate mixture for 2 hours, and then churn for 20 minutes!”, so you’ve got to plan ahead if you’re having an ice cream craving. And you’ll also happen to have lots of cream on hand.


Homemade ice cream has such a unique, fresh flavor that stands apart from anything in the freezer section or local shoppe. To add any toppings would almost diminish the taste, so try to stay simple. It also melts very quickly, so eat fast!


I started out making plain Jane vanilla, but then I felt adventurous, so my sister and I tackled the Fresh Mint with Chocolate Cookies recipe.

We should have stuck with vanilla.

I’m pretty sure this recipe used every single appliance in my house. We were blending with the immersion blender, then mixing with the KitchenAid, then straining with a colander and then heating and then refrigerating and then heating again and then…


It was exhausting. And messy. (good thing it was Husband’s turn to do the dishes!)

But it was delicious. In that unique, one-of-a-kind sort of way. It was very custard-like with pretty strong mint additions. I called it “an acquired taste, but one that is quick to acquire” and once you’ve adjusted to the flavor, you don’t want to stop eating it, but then it’s all gone because it only makes a few small servings.


I’m going to keep experimenting. Anyone else have any favorite ice cream recipes they would recommend?

Lindsay Sig

12 comments on “Tasting Tuesday: Ice Cream with Fresh Mint with Chocolate Cookies

  1. Yay! I love my ice cream maker, I think everyone should have one!


  2. Mmm, that look and sounds good! I may have to invest in one for my son.


  3. Hi Lindsay, from cold and snowy Scotland. What you wrote about your ice-cream maker is so true- that some ice creams are easy while others have you creating a masterpiece using every implement in your kitchen!

    I’m not sure what fruit will be readily available to you so here are two recipes I’ve tried and enjoyed.

    Mango Sorbet – Serves 4-6
    2 large mangoes (one of the mangoes can be a little bit firm, make sure one is ripe)
    200g caster sugar
    250ml water
    The juice and finely grated zest of 1 lime

    Put the sugar, water, lime juice and zest in a large pan and place over a medium heat. Cook until all of the sugar has dissolved, then leave to cool.
    While the syrup mix is cooling, peel the mangoes and remove the flesh from the stones. Cut it into chunks. Process mango flesh gently in a food processor till smooth then add this to the cooled syrup. You may need to use a stick blender (sorry!) to get this mixture completely smooth.
    Allow the mixture to cool before putting into the ice cream maker and churning for about 20 minutes.

    Cover the sorbet and store it in the freezer until you are ready to serve. Defrost for about 20 minutes before serving.
    It will keep for a couple of months.

    Delicious served with griddled pineapple and (cold) passion fruit.

    However, my favourite ice cream recipe is Rhubarb Ice Cream, though rhubarb won’t be easy to come by at this time of year. One to save for when it’s in season.

    Rhubarb Ice Cream
    This makes a pale pink delicious ice cream which is lovely served with strawberries.
    500g rhubarb – look for the youngest thin red stalks
    250g caster sugar
    150 ml double cream

    1.Wash and chop the rhubarb into smallish pieces, put into a large pan along with the sugar and put the lid on. Heat gently and cook slowly until soft only be careful it doesn’t boil over, you really do have to keep a watchful eye over it! Make sure that the mixture is smooth – lumps of frozen rhubarb are not nice to eat. If necessary, I use my stick blender to make sure the rhubarb is completely smooth.

    2.Now fold in the cream gently, then pour the mixture into the ice-cream maker gradually and leave to mix.

    3 When the ice-cream is a thick consistency – this doesn’t take long – pour into a container and pop into the freezer until thoroughly frozen. Delicious!

    Takes at least a couple of hours


  4. John Norman

    Here’s my number one ice cream tip: If you make a French style ice cream using egg yolks in the custard, you’ll have a bunch of egg whites left over. Make an Italian meringue (a cooked meringue) and add it to the custard as it freezes. You’ll get a beautiful light and fluffy ice cream, a bit like a soft scoop.

    To make Italian meringue add two cups sugar to one cup water and heat in a saucepan until the syrup reaches 240F. Meanwhile whisk 6 to 8 egg whites until they’re soft and billowy, but not yet forming peaks. Turn the mixer to med-high speed and very slowly pour the hot syrup into the bowl. You’ll end up with a soft marshmallow textured cooked meringue. Make sure it’s cool before adding to the ice cream in the machine, of course.

    Good luck!


  5. I always wondered about the ice cream maker, if it was a worthwhile investment. Seems like it will be a lot of fun. My family loves ice-cream 🙂 . Happy ice cream making Lindsay 🙂


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