Garden mint chocolate chip ice cream

I love ice cream. I can't eat regular ice cream because I can't have milk fat, so my ice cream maker is my best friend. I LOVE mint chocolate chip ice cream. Luckily, my mint is starting to grow big enough to trim and use for ice cream. The other day, I discovered that you can buy push pop containers! I got a pack of 24 push pop containers for less than $30 from Amazon. 

I used mint from two different mint plants I have--one I planted from trimmings from my mom's mint, and one that I bought at Trader Joe's. My ice creams are all custard-based (include egg yolks) for creaminess since there isn't any milk fat involved.

Mint plant #1 

Mint plant #2 (rooted from cuttings)

Pumpkin Ice Cream

This super rich, creamy pumpkin ice cream tastes like fall! I have a feeling it won't last long! I was browsing for pumpkin ice cream recipes, and though there were many decent looking ones out there, I didn't end up following one. I did notice a few trends though: 1) Use a lot of egg yolks (I usually use two or three, and most recipes said to use five), and 2) Use brown sugar instead of white. Of course, I also used skim milk!

Chocolate-mint deliciousness

I've made mint chocolate chip ice cream a few times this summer (and apparently haven't posted it; I'll get on that some time in the near future). I wanted more chocolate, though. When I got back from vacation, my mint plant was out of control, so I needed to put it to use. Hence, chocolate-mint ice cream!

Strawberry Basil Mint Ice Cream

What's more refreshing than strawberry ice cream? Basil? Mint? How about all in one dessert? This is sooooo good, and not all that bad for you, either.

I got the idea from this post, and modified it a bit (used skim milk, and I used both basil and mint because my basil plant couldn't provide enough). Here's my version!

Cookies and Cream Ice Cream

I finally figured out the secret to making ice cream with skim milk--EGGS!! This was my second ice cream that turned out scoopable, and it was delicious! However, we were so excited to eat it that I never took a picture of the final product! I'll DEFINITELY make it again, though, so I'll take a picture then and add it later!

Cookies and Cream Ice Cream:
2 egg yolks
1/2 cup sugar
2 cups skim milk
1 tsp vanilla
~15 crushed oreos

The recipe instructions are in the photo captions!

Whisk together the eggs and sugar, then stir
in hot milk (just before boiling)