Do you have any extra mint growing in amongst the weeds? Y'all know that here in the south, once you plant a little mint, it goes crazy. You could easily pull up a couple of handfuls.
This is the perfect time to plan to make some mint ice cream for the 4th of July. This is from David Lebovitz's The Perfect Scoop... the best source for ice cream recipes!
Fresh Mint Ice Cream
1 cup whole milk
1/4 cup sugar
2 cups heavy cream
pinch of salt
2 cups fresh mint leaves
5 egg yolks
Warm the milk, sugar, half the cream, and salt in a small saucepan. Add the mint leaves and stir. Cover, remove from the heat and let sit for 1 hour.
Strain the cream, and discard the mint leaves.
Rewarm the mint-infused cream, slowly incorporate the egg yolks after mixing in another bowl. Constantly stir over medium heat until the mixture thickens and reaches 170°. Pour through a strainer into a bowl with the remainder of the cream. Cool thoroughly in the fridge. Freeze in your ice cream maker according to the instructions.
I served mine with some fresh strawberries for a light and sweet dessert. Perfect for a hot summer's day!