This was homemade minty green tea chocolate chip ice cream.
We have been enjoying peppermint from our garden in our morning green tea so much! Last year's mint was no minty flavor, just grassy, disappointing; this year's peppermint has bright lovely minty flavor. Also the peppermint has been growing nicely. More we pick them, more they grow. So making ice cream with mint would be a great way to use a lot of fresh mint at once!
Not just mint but also a teaspoon of Japanese green tea, Matcha gave the ice cream pretty green color and complex flavor. Of course, how could I skip chocolate chips! Special ice cream deserves special chocolate: finely chopped Valrhona dark chocolate from France. I adapted a recipe for ice cream base from Jeni's mint ice cream, which is egg-free, and replaced all sugar with agave syrup so that we could eat more than a scoop with less guilt!
The ice cream was splendid. It was minty, creamy, refreshing. J said this was the best mint ice cream ever! Yes, it was indeed!
