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@jennifer.garner : If summer feels forever away, and you have lingering candy cane dreams— this delicious recipe for mint chip ice cream by @cookieandkate is just the trick. And, honestly, it’s not too terrible for you and your new year’s resolutions. 🍨🍫🙋🏻‍♀️ . Fresh Mint Ice Cream Ingredients: - 2 cups 2% milk - 1 cup half&half - 20 fresh mint leaves - 3/4 cups turbinado (raw) sugar - dash of salt - 2 large egg yolks - 1 teaspoon real vanilla - 1/2 cup chocolate chunks (optional for chocolate lovers 🙋🏻‍♀️) . Directions: 1. Combine milk, half&half and mint leaves in a medium sized, heavy sauce pan over medium-high heat. Heat until tiny bubbles form around the edge (about 180°). Do not let boil! 2. Remove from heat, cover and let stand for 10 minutes. That gives the mint flavor time to steep. 3. Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan. 4. In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale. 5. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk. 6. Pour the egg/milk mixture back into the pan with the rest of the milk. 7. Cook over medium-low heat for about two minutes (or to 160°), stirring constantly. 8. Pour the mixture into a bowl. Stir in the vanilla extract. 9. Place the bowl in the fridge until the mixture cools completely, stirring occasionally. 10. Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. 11. Add optional chocolate chunks once the mixture is set and churn a little longer. 12. If you’d like the ice cream to harden up a little more, freeze it for a couple of hours. 13. Yum.