milk, cream, herbs 'n vanilla...mmmmm

 Hot fun in the summertime turns this kat’s thoughts to cooler sweet indulgences–like gelato. Mint is flourishing on the deck and I wanted to change up last year’s lavender mint ice cream–tastes great, less fattening. 

a cuppa mint

 Not a lavender fan? No worries, leave it out and enjoy a fresh mint gelato. Add shards of chocolate to create a fine mint chocolate chip. The kitchen is your playground, after all! 


2 ¼ cups milk (I used 1% Over the Moon, which tastes like whole milk)
¼ cup heavy cream
1 cup fresh mint leaves
1 tablespoon dried lavender (or 2 tablespoons fresh lavender)
¼ of a vanilla bean, split and scraped (or ½ teaspoon vanilla extract)
5 large egg yolks at room temperature
2/3 cup sugar, divided (1/3 cup for milk mixture; 1/3 cup for egg yolks)
¼ teaspoon coarse salt

Heat milk, cream, mint, lavender, 1/3 cup sugar and vanilla bean in a medium saucepan over medium-high heat. Stir and watch for small bubbles to form at the edge of the pan. Remove from heat, cover and let steep for 30 minutes. 

Strain liquid using a fine-mesh sieve, pressing on the leaves to extract all the liquid. 

In a medium bowl, beat together the egg yolks and sugars with a whisk until thick; set aside. 

Combine egg mixture with milk mixture in saucepan. Add salt. Cook over medium-high heat and continue to whisk until mixture reaches 170 degrees F. Do not let it boil! 

Custard is ready to chill.

 Using a fine-mesh sieve, strain into a clean bowl. Refrigerate at least four hours or overnight. 

Just before turning the chilled custard into your ice cream maker, place the custard and the dasher from your machine into the freezer for up to 10 minutes. And now, it’s time to go for a spin: process according to your ice cream machine’s directions. 

Lavender Mint Gelato

Wanna lick?

I’ll get back to you soon with something tasty to do with the five egg whites you’ve got leftover. Stay cool and I’ll try to do the same! 

I didn’t forget! I revisited these yummy flourless chocolate cookies from a few months back, but with a Mexican twist this time. Rather than raspberries and white chocolate, I added:

½ teaspoon cinnamon
½ teaspoon ancho chili powder
¼ teaspoon chipotle

From your egg whites, do your best to subtract 2 tablespoons’ worth (to equal one egg).
18 minutes will give you a crispy cookie.
Around the 15 minute mark produces a cookie with a chewy, brownie-like texture.
Have fun!