Karen's Day and Mint Chocolate Chip Ice Cream

Every school year I "steal" my girls away for a special meal of their choice. It's a time when I get to spend one on one time with my girls. One on one time doesn't happen very often when you have sixteen daughters so we look forward to this time. I either cook or buy their favorite meal of choice.
Karen and I had a yummy dinner of tacos and mint chocolate chip ice cream a couple weeks ago. Karen was my first "little girl". She was barley five when she first came, it's crazy think that my baby is now nine going on ten! We had lunch out on the patio next to our staff apartments. There's a little table and garden there that the girls love, with a beautiful view of the mountain that surround our beautiful valley.


Mint Chocolate Chip Ice Cream


2 cups heavy cream (raw if possible)
1 cup whole milk (raw if possible)
1/3 cup raw honey
2 tsp arrowroot powder
2 egg yolks (preferably pastured since you are eating them raw)
1 TBS vanilla
30 fresh mint leaves
1 tsp peppermint extract
1/2 cup chocolate chips

Blend together and pour in your ice cream maker and churn until ready according to your ice cream maker's instructions. Add the chocolate chips near the end. Your ice cream will be soft, but delicious. If you want harder ice cream place in a container and freeze for a few hours. Best eaten within a couple weeks of making. Makes 1 1/2 quarts.

This post is part of Tuesday Twister@ GNOWFGLINS, Pennywise Platter@ The Nourishing Gourmet and Hearth and Soul