Fresh mint lends a natural flavor to ice cream more like a stick of Winterfresh gum than the mild candy-like mint of store-bought varieties. It's amazingly refreshing in this light frozen treat and leaves your tongue feeling cool and cleansed at the end of a meal. Oreos add a hint of chocolate and crunch to the mint recipe from the May Cooking Light.
The minty fresh flavor comes from steaming fresh mint leaves in milk.
Then you strain the mint leaves out. That leafy texture wouldn't be so pleasant in ice cream.
The minty milk then gets whisked with classic ice cream ingredients sugar, eggs, and cream before it's all cooked together in a saucepan.
What I forgot to photograph was me unleashing violent beating on Oreos enclosed in a ziplock baggie to get them good and crumbled. I like a mix of fine crumbs to chocofy the white mint cream and chunks to add texture and concentrated cookie flavor like that in Cookies and Cream Ice Cream.
I used Cusinart ice cream maker that makes things super easy. You just freeze the bowl (no ice!) and plug in the cord. It only makes about 4 servings though.
