I am so happy that my plan to make ice cream coincided with our first 70 degree day. It was just meant to be. Of course I would have made it anyway, but I like that it turned out that way. Saturday was gorgeous and sunny. It ended up being a fine day to purchase a car, too. We finally feel like we’re getting good at buying a car. I really dislike the process. Especially the part where they know the lowest price they can offer, but you need to be a stern and confident and grown-up to get yourself there. Marc has really perfected his poker face, while I’ve settled into the good cop role of our accidental good cop, bad cop routine.
The good news is that it went really well and we were super proud of ourselves. Official grown-ups. After a drive in the new car with the sun roof opened wide, we were able to come home to two scoops of mint chocolate chip ice cream. What could be better?
Mint chip was always my favorite ice cream growing up, but mint chip made with fresh mint is a different story. After I tasted the freshly churned ice cream, I was pleasantly surprised by the unique and complex flavor imparted by the mint. It’s herbal, a bit floral and completely delicious. The good dose of salt is crucial as it takes the ice cream in a buttermint flavor direction. It’s everything small batch ice cream should and can be. This may not be the mint chip of your or my childhood, but I wish it was.