True Peppermint and Chocolate Chunk Ice Cream

When it's stuffy, sticky and hot outside it's time for something smooth, creamy and cold for a little relief and for me that's peppermint ice cream! Since I rarely to never use air conditioning this ice cream has been sounding better and better every day, especially with it's refreshing fresh peppermint. Over the last month or so our freezer has hardly gone a day without this ice cream being in it. As soon as I run out I quickly whip up another batch. 

What You'll Need

• 2 cups organic milk - I prefer whole milk
• 2 cups organic cream
• 1/2 cup raw honey
• 50 - 60 or about 3/8 oz. washed, fresh peppermint leaves  I used orange peppermint I have growing in some flower pots
• 1 bar of dark, organic chocolate coarsely chopped into smaller chunks   The darker the chocolate, the better, milk chocolate won't do this ice cream justice. I use chocolate that is 80% cocoa.
• 1 - 1 1/2 tsp. peppermint extract 
• 4 raw egg yolks - optional   The yolks make the ice cream richer and healthier. Get the freshest and healthiest eggs possible. The local farmer's market can be a great source for delicious and healthy eggs, they are much better than the ones at the grocery store. 

Getting Started

1. Pour your milk, cream, honey, peppermint leaves, 1 tsp. of peppermint extract and egg yolks (optional, but recommended) into a blender and process for about 30 second or until everything is thoroughly mixed and the peppermint leaves are in small bits.

Note: All the ingredients together will likely fill your blender to close to the top, so put a towel over the lid before you turn it on to protect your kitchen counter from a spraying of milk and cream. Yes, I am speaking from experience. :-D I could have made the recipe with a little less liquid, but I like the proportion of ingredients so much that I didn't want to mess with them, plus this makes about 1/2 gallon of ice cream. A perfect amount in my book.

2. Try a sample of the milk/cream mixture to decide if you want the extra 1/2 tsp. of peppermint extract. If you think it needs it, add the extract and mix for 15 seconds more. 

3. Pour mixture into your ice cream maker and then dump in your chopped chocolate. Follow manufacturers instruction for freezing ice cream.

4. Garnish with fresh peppermint leaves and enjoy every scrumptious bite. I know I will!