This week I was SICK. Not sure if it was the flu or what, but it kicked my butt for a few days straight there. Fever, headache, sore throat, muscle aches, nausea. Ugh.
So at the beginning of the week, I was remembering fondly the weekend trip my kiddo and I took up the coast to the zoo. It was a day filled with moments to savor...
As a mom, it isn't easy being sick. I mean, it isn't easy for anyone. But I find it harder as a mom because my child still wants/needs me. She hates to see me in bed during the day. She hates that I'm not reading to her at bedtime.
Being sick brought back a lot of memories of being sick from chemo, too. That was unexpected and a little startling for me. It made me realize how deeply those months really affected me on a level that will always be with me. Vulnerable, stripped to the bone...
So yesterday afternoon when I discovered I had turned the corner on this illness and that I had energy and good spirits, Nia and I undertook a little cooking experiment that she'd been asking for for a couple of weeks: to make mint chip ice cream.
A rainy afternoon in the middle of winter seemed just right for this kid-pleaser. Especially since the mint is growing so happily right now in the rain. And who says ice cream is for the summer only anyway?
It turned out really good! I only had a spoonful, but from all the happy sighs around me, I knew this was a keeper!
Homemade Mint Chip Ice Cream
All ingredients are best organic, and the milk products are best pastured.
1 1/2 cups whole milk
1 c. sugar
3 c. heavy cream
1 TBSP vanilla extract
2 1/2 tsp. peppermint extract
Approx. 50 fresh mint leaves, chopped finely
1 bar of dark chocolate (I used 60% Ghiradelli), finally chopped (I used an electric chopper)
In a large mixing bowl, use a hand mixer or immersion blender to combine the milk and sugar until the sugar is dissolved, 1-2 mnutes. Stir in the cream, vanilla, peppermint extract, chopped mint, and chopped chocolate.
Turn on your ice cream maker (the bowl should be pre-frozen), and pour the mixture into the bowl. Mix for 20-25 minutes.
Transfer to an airtight container & freeze for at least 2 hours. (After two hours it will still resemble soft-serve; freeze overnight for more frozen ice cream).