Homemade: Minty Fresh

I thought we'd switch things up a bit on court + hudson today, and introduce you to my very favorite person, my husband, Jon. While enjoying some time off, he put together a yummy little recipe that's SO much better than anything you could buy at the store. But I'll let him take over from here. 

Chris would be the first to tell you that I am your quintessential "guy's guy". Football, meat and potatoes, video games, man room, etc. But when we received an ice cream maker as a wedding present, I was secretly pumped. Only problem was, at the time we lived in an apartment with a very narrow freezer which didn't really hold much other than a few ice trays. Fast forward to this past December when we moved to the new place, you better believe the first thing I did was freeze the ice cylinder to make some awesome ice cream.

Don't have an ice cream maker? No worries, get yourself a ball and some rock salt and roll it around on the floor . A fun project to "kick around" with a few friends. You'll thank me later. In fact, I'm enjoying a bowl right now as I type this.

Here's the recipe...

• 2 cups 2% milk
• 2 cups heavy cream
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 4 drops green food coloring (optional)
• 1 cup Andes mint pieces, chopped
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• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
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• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the Andes mint pieces. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. DIG IN!