fresh mint #1

• 4 c. half and half
• 1 egg
• 1/2 c. sugar
• 1/4 c. vanilla sugar
• bunch of fresh mint
• 1 1/2 t. vanilla extract
• 3/4 t. peppermint oil

1. heat 2 c. of half and half in saucepan
2. steep mint in simmering half and half for 15-20 minutes
3. meanwhile, beat egg in bowl
4. slowly incorporate all of the sugar
   
5. once the mint has steeped for 15-20 minutes, strain half and half into egg/sugar mixture slowly, whisking continuously.
6. pour rest of half and half into the mixture
7. stir in vanilla and peppermint oil
8. chill mixture
9. pour into ice maker and freeze mixture according to manufacturer's instructions

RESULTS:
Incredibly refreshing taste. Excellent fresh mint flavor.
Texture is very light. Maybe too light, though it works with the lightness of the flavor.
Could replace 1-2 c. of half and half with cream to make a denser texture.

chocolate peanut butter #1

• 2 oz. GREEN & BLACK'S 70% Extra-bitter chocolate
  
• 1/3 c. cocoa powder
• 1/2 c. granulated raw sugar
• 4 c. half and half
• 1 1/2 teaspoon vanilla extract
• 1/2 c. unsweetened smooth peanut butter
• pinch of salt
  

1. melt extra-bitter chocolate in metal bowl over double boiler
2. add cocoa powder gradually while stirring
3. add 2/3 c. of half and half and stir to combine
4. add sugar and gradually while stirring
5. when combined, remove bowl from heat
6. pour in remaining half & half and vanilla
7. in separate bowl, reserve 1 c. of the mixture and combine with peanut butter until smooth
   
8. cover both bowls and put in refrigerator overnight.
9. pour cooled mixture and follow manufacturer's instructions.
10. 5-10 minutes before mixture is near freezing, drizzle in the peanut butter/chocolate mixture, and continue freezing.

RESULTS:
excellent balance of flavor, though could be slightly more chocolatey. Peanut butter flavor is excellent. texture is a little too dense.
the attempt to get a peanut butter swirl was foiled by the long freezing time. It just became incorporated, making the last step above pointless.

chocolate mint take #3

• 2 oz. NOI SIRIUS 70% Extra-bitter chocolate (Pure Icelandic Chocolate)
• 1/3 c. cocoa powder
• 1/4 c. granulated sugar
• 1/4 c. vanilla sugar
• 4 c. half and half
• 1 bunch fresh mint
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint oil
• 1/2 c. crushed grasshopper cookies (mint chocolate cookies)
  

1. melt extra-bitter chocolate in metal bowl over double boiler
2. add cocoa powder gradually while stirring
3. add 2/3 c. of half and half and stir to combine
4. add sugar and vanilla sugar gradually while stirring
5. when combined, remove bowl to cool slightly
6. in saucepan over medium heat, pour the rest of the half
7. tie up mint in cheese cloth or tea infuser and steep in warming half and half for 15-20 minutes
8. when steeping is done, remove mint and pour chocolate mixture into half and half, stirring to combine
9. when fully incorporated, pour into glass bowl to cool on countertop.
10. once cooled, cover and put in refrigerator overnight.
11. pour cooled mixture and crushed cookies into ice cream maker and follow manufacturer's instructions.

RESULTS:
seriously good.
nice natural mint flavor.
long freezing time in ice cream maker resulted in the cookies being disintegrated into chips. In a good way.

possible refinements would be increasing the chocolate and decreasing sugar slightly.