Backyard Mint Ice Cream

When I got engaged, I set up a registry - as you do - and put things like plates, bowls and pitchers on there, almost completely ignoring any fancy kitchen gadgetry. At my shower, my cousin Barbara got me something special and unexpected: an ice cream maker! I didn't even think to add something like this to the registry, and at first I wasn't sure how much use I'd get out of it. Now I can say with confidence that it is one of the best gifts I have ever received. I have used it to make all kinds of ice creams, frozen yogurts and sorbets. It really is an amazing tool. I have only made two ice creams so far this summer (roasted strawberry and dark chocolate) so I made a vow to increase that number before the summer is over :) I almost exclusively use recipes from Jeni's Splendid Ice Cream book.

Since my garden is overflowing with herbs, I decided to make use of the mint for Backyard Mint Ice Cream.

Ingredients

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
A large handful of fresh mint, leaves roughly torn into small pieces
1/2 cup chocolate chips, melted

Directions

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

COOK

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

CHILL

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the mint. Pour the mixture into a bowl and set into the larger bowl (filled with ice and water). Let stand until cold, about 30 minutes. Refrigerate to steep for 4-12 hours (mine steeped for about 4 for this recipe, resulting in a pleasant and not overly strong mint flavor)

FREEZE

Strain out the mint. Pour ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy. Meanwhile, melt the chocolate chips - you can use a double boiler or the microwave. When the chocolate is liquid but slightly cooled, pour into the canister as it is churning.

Pack the ice cream into a storage container,  and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Again, no picture :( But this ice cream is a hit on a hot night!

Mary Brady's Chocolate Cherry Zucchini Cake

Every time our friend Conor goes back to his hometown to visit his parents, his mom makes this awesome cake. One summer, Conor invited Eric and me to spend the weekend with him at his parents house, which overlooks one of the Finger Lakes in New York State. On the drive up, he was telling us that he couldn't wait to have a piece of this cake. Sure enough, when we arrived, there was a tall, dark and beautiful looking cake sitting on the counter. Mary Brady's version had a cream cheese frosting and a chocolate glaze that really put it over the top. At the end of the weekend I asked her if she would share the recipe and a few days later she sent me this. It is honestly one of the best cakes I have ever eaten.


Ingredients:

2 cups grated zucchini, unpeeled         2 cups flour
1 cup canola oil                                    1/2 cup cocoa
2/3 cup white sugar                              1/2 tsp. salt
2/3 cup brown sugar                             1 tsp. baking soda
3 eggs                                                   1 tsp. baking powder
                                                             1 tsp. cinnamon

1 cup chopped sweet cherries (original recipe calls for fresh or frozen, but every time I have made this I have used dried cherries and the cake is wonderful with them)

12 oz package semisweet chocolate chunks less 1/2 cup (reserved for  glaze)

Preheat oven to 375 and prepare two 9 inch cake pans (or one 9 x 11 pan).
Beat eggs, sugars and oil.
Stir in zucchini, then dry ingredients.
Stir in cherries and chocolate
Bake at 375 for 25 minutes
Cool pans on cake rack


I have made this cake several times and have stopped at this step. This cake is incredibly delicious and rich without any additional frosting or glaze. If you want something really decadent, you can add the frosting and glaze; you won't regret it.


CREAM CHEESE FROSTING

Beat together 1/2 cup softened butter, 8 oz. cream cheese and 1 pound confectioner’s sugar. Frost stacked layers and sides of cake.

CHOCOLATE GLAZE

Melt together 3 Tbs. light cream and 1/2 cup chocolate chunks.
Place glaze in plastic bag, seal, snip corner and drizzle in desired decorative pattern over top.


For better or worse, I didn't get any pictures of this! I shared slices with neighbors, two sets of friends, and my mom before polishing off the last of it myself. Sooo good!