Chocolate Peppermint Ice Cream

It is HOT in DC, and it is humid. Such is the joy is living in Washington, DC in the summer! Less joyfully, the AC is not exactly working properly. After leaks in the subfloor, many jiggles, emptying a bucket of dripping water twice a day and more than a few temporary patches from my handy husband, today our 45 year old AC unit is being replaced! Huzzah!.....oh wait....no AC until it's actually finished. Huzz.........wait for it...........aaaaaaaaaaaaaaaah. *Sigh of relief* 

Today's temporary AC outage calls for ice cream. Chocolate-Peppermint is the ultimate keep-me-cool-and-happy treat. I cannot get over just how soothing the peppermint actually is. Four scoops later and no regrets! 

Chocolate Peppermint Ice Cream 

makes roughly 4 scoops 

1 1/2 cup half and half 

1 egg

1/2 cup sugar

1/2 teaspoon peppermint flavoring**

1 tablespoon dutch cocoa powder  

In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Add dutch cocoa. Mix until combined. Gently mix in the half and half and peppermint flavoring.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

**specifically peppermint NOT plain mint which is 99% of the time spearmint. I use Frontier Organic Peppermint Flavoring which can be purchased online and in many natural foods stores. 

Vanilla Plum Ice Cream

Making ice cream in the summer is a favorite of mine. Absolute favorite. Using fresh fruit? Even better!

For this plum and vanilla ice cream I used a beautifully juicy fresh pureed black plum. Yes, that can affect the consistency, and you might get an ice crystal here or there. I don't notice it enough to mind, but if you think you would mind you can add a teaspoon of gelatin and the problem is solved. I was too busy reveling in plum and vanilla and creamy dreamy goodness.

Every time I post an ice cream recipe, someone comments about the use of raw eggs. Yes, it could increase your chance of a food borne illness. If you don't want to take that risk then make a custard. It doesn't bother me and this method is so much creamier. I am taking my life in my hands via ice cream! Oh what a daredevil am I! ...Not really. I did the math and if I ate one raw egg a day since birth, once in 82 years I would come across an egg with a food born illness. But it could happen, and I know that I take that risk. Personally, I am more afraid of spinach and ground beef. If you'd like to read other people's opinions try this forum, meanwhile, I will continue to make and post ice cream with raw eggs.

Vanilla Plum Ice Cream 

1 black plum

1 egg
1/2 cup sugar
1/2 cup milk

1 cup cream

1 tsp. vanilla

In a food processor add the plum and then pulse until smooth.

In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk, vanilla and plum puree.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.