2 New Mint Recipes

     To compliment this month's farmer profile of Drew Eggers, we have two minty recipes for you!  They're both from my kitchen, and are both d-e-l-i-c-i-o-u-s!

CHOCOLATE MINT ICE CREAM

From Robin W.L.

2 eggs

3 Cup whipping cream

1 Cup milk

1/2 Cup sugar

1/4 Cup light corn syrup

1 tsp. vanilla

1/4 tsp salt

1/3 Cup green Creme de Menthe

2 squares semi-sweet chocolate (or 63% dark), cut up into 1/4" chunks

Few drops green food coloring - if desired

     Beat eggs on high speed until light, about 4 minutes.  Add whipping cream, milk, sugar, corn syrup, vanilla and salt.  Stir until sugar is dissolved.  Add Creme de Menthe.  Add food coloring.  Pour into a 4 quart ice cream freezer container.  Freeze according to manufacturer's directions. Remove dasher and stir in chocolate.  Cover.  Pack with additional salt and ice (1 part rock salt to 4 parts ice).  Let ripen 3 hours.

MINTS!

This is a great recipe , nice for a ladies' tea, shower or special party

From Robin W.L.

This can be divided to make different colors of mints.  Or, make the entire batch one color.

Combine:

     8 oz cream cheese, room temperature

     1 tsp. peppermint oil

Then, divide the above mixture into the number of colors you want.  Put each into it's own bowl.  

Very lightly add food coloring to each, blend well.  

Add 5 Cups powdered sugar, total to the above, dividing between the colors.  Mix together.  

Knead until it feels like pie dough.  If it's sticky, add a bit of powdered sugar.  

Make marble sized balls.  Roll in granulated sugar.  Press into candy molds, then pop out and lay on trays.  Chill till set firm.  Store in a cool place in air-tight containers with wax paper in-between.