My husband and I have battles about which ice cream is better. He's a Graeter's guy through and through. I don't blame him. Graeter's is cheaper and has classic flavors like Strawberry and Cookies 'n Cream and a bazillion different chocolate chip flavors. I could probably eat my weight in their Black Cherry Chocolate Chip ice cream. But then I would probably double my weight in doing so, and then would be trapped in an eating-my-weight-in-ice-cream/gaining-weight cycle. Just eating ice cream on and on into infinity.
Your mint ice cream will probably taste different than mine, depending what mint you have consuming your garden (seriously, that stuff takes over). I'm no mint expert, but I think I used a mix of apple and pineapple mint. Maybe you gardening gurus can identify it by my pictures.
Mint & Honey Ice Cream
2 egg yolks
1 cup coarsely chopped fresh mint
1 cup whole milk
3 cups heavy cream
½ cup honey
1 vanilla bean
Whisk together milk and cream in a saucepan. Heat until mixture starts to bubbly slightly, stir in the honey, and remove from heat.
Add the chopped mint leaves and vanilla bean. Cover and set aside for twenty minutes.
Place in a lidded container. Chill it for at least three hours.
Remove from the refrigerator, if necessary straining out vanilla bean and mint, and whisk in egg yolks. Transfer the mixture into an ice cream maker and freeze. Place in lidded containers and freeze. Enjoy!