Wednesday, April 6, 2011

Homemade Thin Mint Ice Cream

One thing I love about March is March Madness. Of course, that has nothing to do with a food blog.

The other thing I love about March is Girl Scout cookies. This is more in line with our topic.

When we ordered a bunch of cookies this winter, I wondered how we could use them as ingredients instead of just eating sleeve after sleeve after sleeve. (Not that there's anything wrong with that.)

And our favorite cookie is Thin Mint. Melissa adapted the vanilla bean ice cream and instead used 1/2 teaspoon of vanilla extract for the base. Then she smashed 1 sleeve of Thin Mints and mixed the two together. What we ended with was, in fact, lovely:

When we tasted it for the first time, it was delicious. But the tastings after that were much better. By that time (2 to 3 days after the ice cream was churned), the Thin Mint flavor had fully penetrated the base ice cream, giving it a much deeper and consistent flavor.

This ice cream is gone now, but, hey, we do have several sleeves of Thin Mint cookies left. :)

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