If the mint in your yard is taking over the garden like mine is, then whip up a batch of Homemade Chocolate Chip Mint Ice Cream<\/strong> with easy to make lush chocolate inclusions to fold in \u2013 yum! So pretty and tasty served in little frozen glasses topped with a fresh mint sprig!<\/p>\n But maybe making ice cream is just too much. Well never fear! Head to the freezer isle of your local grocery store and try out some of these speed scratch ideas.<\/p>\n Just soften ice cream and stir in the goodies then re-freeze:<\/p>\n So get that ice cream maker churning and celebrate summer the old fashioned way \u2013 Yum! \u2013Kathy<\/p>\n Makes about 4 cups<\/p>\n 4 cups heavy whipping cream Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.<\/p>\n In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.<\/p>\n Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer\u2019s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.<\/p>\n Chocolate Mint Candies<\/strong> 12 ounces bittersweet chocolate, chopped In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners\u2019 sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.<\/p>\n Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.<\/p>\n To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.<\/p>\n–Chocolate Pretzel Swirl<\/strong> \u2013 chocolate ice cream, crushed pretzels, chopped chocolate bars and toasted walnuts.<\/ul>\n
–All-American Pie Mash-Up<\/strong> \u2013 vanilla ice cream, cherry pie (crust and all)<\/ul>\n
![](\"http:\/\/farm6.staticflickr.com\/5542\/9360265517_b3769f1d58_m.jpg\")
\nPhoto from Kathy Casey’s Northwest Table<\/a>.<\/p>\n
\nFresh Mint Ice Cream with Chocolate Mint Candies<\/strong>
\nI like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.<\/p>\n
\n3\/4 cup sugar
\n1 1\/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
\n6 egg yolks
\n1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies<\/p>\n
\nMakes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy<\/p>\n
\n6 Tbsp. butter
\n1\/2 tsp. salt
\n1\/2 tsp. peppermint extract
\n1\/2 cup confectioners\u2019 sugar<\/p>\n