Mint Chocolate Chip Ice Cream

It's Secret Recipe Club Reveal Day! This month, I was assigned to Kitchen Trial and Error, a wonderful blog with so many tasty choices. It was hard to choose. So hard, that I chose two! I made banana scones and I also made mint ice cream. Since July is National Ice Cream month, I thought it would be more appropriate to post the ice cream recipe. But I promise you that I will post the banana scones. Soon. Cause you will want to make those too!

And here's another good reason to make the mint ice cream...



Look at all that mint in my yard! (And that is just one tiny section!) I am overrun with mint. So you can imagine how ecstatic I was when I saw on Kate's blog that it could be used to make ICE CREAM.

Start by combining 2 cups of the half and half and the sugar in a medium saucepan.



Add a pinch of salt and the mint,



and warm it over low heat, stirring occasionally. When the mixture is hot and steamy,



remove from the heat and cover. Let the mint steep for 1 hour. After the hour is up, place a fine mesh strainer over a bowl, and pour the steeped cream through the strainer.



Now use your fingers to squeeze as much liquid out of the mint leaves as possible.



(Now you can discard the mint leaves.) Pour the infused cream back in to the saucepan and warm it over low heat.

Pour the remaining cup of half and half into a bowl,



and set the strainer back over the top. In a separate bowl, whisk the egg yolks. Pour some of the warm mint milk into the egg yolks



and whisk constantly. (I use just a couple ladle fulls.) Pour the egg mixture into the saucepan,



and stir constantly until the mixture thickens slightly and coats the back of the spatula (or spoon, whatever you're using).



Now pour the custard over the strainer.



(This is important so that you don't get any little "scrambled" egg bits in your ice cream!)

Now place the mixture into an ice bath (just a larger bowl with ice and water)



and stir gently until the mixture cools. Cover the bowl, and refrigerate overnight. Pour the custard into your ice cream freezer



and add the chocolate chips in the last few minutes of churning.



And, for the first time in your life, be thankful that mint spreads like wildfire...

One year ago: Spicy Grilled Pork Tenderloin
Two years ago: Summer Cucumber Salad

There's lots more secret recipe club participants at the bottom of this post. For even more inspiration, visit Mouthwatering Mondays, Mangia Mondays, This Week's Cravings, Make a Food "e" Friend Monday, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Tasty Tuesday (#2), Delectable Tuesday, Made from Scratch Tuesday, Tasty Tuesday (#3).

Mint Chocolate Chip Ice Cream

3 cups half and half, divided
3/4 cup sugar
pinch of salt
2 cups packed fresh mint leaves
5 egg yolks
1/3 cup mini chocolate chips

In a medium saucepan, warm 2 cups of the half and half, sugar, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.

Pour the infused cream over strainer into a bowl. Use your fingers to extract as much mint flavor and color as possible, then discard the mint.

Pour the remaining cup of half and half into a large bowl and set the strainer over the top. Return the infused cream to the saucepan and rewarm. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly. Pour the warmed yolks back into the saucepan.

Cook the custard, stirring constantly, until the mixture thickens and coats the spatula. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.

Refrigerate the mixture overnight, then freeze it in your ice cream maker. Add the chocolate chips in the last few minutes of churning. Makes 1 quart.

Adapted from David Lebovitz via Kitchen Trial and Error

Shrimp with Orzo

This is a delicious, light dish perfect for summer. It can be served as a main dish or as a side. The flavors of dill, parsley, 2 kinds of onion! and feta pair well with the shrimp and pasta and the cucumbers add a nice crunch to an otherwise soft texture. This gets better with time - the flavors meld together as it sits - so plan to make it the night before you'll serve it.

Start by cooking the orzo in a large pot of salted boiling water. Orzo cooks quickly - check it after 7 minutes. Meanwhile, drizzle the shrimp with olive oil (I use a garlic-infused oil)



and sprinkle with salt and pepper to taste. Toss this so all the shrimp is coated, then transfer the shrimp to a baking sheet



and roast for 5 minutes. (I did this in my toaster oven which worked beautifully! I only turn on the oven in the summer for dessert!)

Chop the herbs and vegetables. I like to quarter the cucumber, then slice.



Combine all the vegetables in a bowl: the cucumber, green onion



red onion, dill and parsley. (This is flat leaf, or Italian parsley - not the curly kind.)



Make the dressing by combining the olive oil, salt, pepper and lemon juice.



Whisk well. Drain the orzo and transfer to a serving bowl, then pour the dressing over the pasta.



Stir well to coat the orzo, then add the vegetables and herbs.



Stir again, then add the shrimp.



Finally, add the feta,



then stir gently to combine. Let stand for at least an hour at room temperature to let the flavors meld. Alternatively, refrigerate overnight, and then bring to room temperature before serving.



One year ago: Chicken and Black Bean Tostadas
Two years ago: Raspberry Cake

Find more great stuff at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Recipe Swap Thursday, Pennywise Platter, Fresh Food Friday, Friday Food, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Potluck, Fun with Food Friday, Let's Do Brunch, The Sweet Details, Menu Mondays, Savory Sunday.

Shrimp with Orzo

6 ounces orzo pasta
1/4 cup plus 1 tsp. olive oil, divided
1/4 cup freshly squeezed lemon juice
1 pound shrimp, peeled and deveined
1/3 cup sliced green onions, white and light green parts
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley (Italian)
1/2 large English cucumber, unpeeled and medium-diced
1/4 cup small-diced red onion
3-4 ounces feta cheese, crumbled

Add the orzo to a large pot of salted boiling water and simmer for 7 to 10 minutes, stirring occasionally, until al dente. Drain and pour into a large serving bowl. Whisk together the lemon juice, 1/4 cup olive oil, 1 tsp. salt and 1/2 tsp. pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp in a small bowl and drizzle with 1 tsp. olive oil. Sprinkle with salt and pepper to taste. Toss to combine and spread out in a single layer on a baking sheet. Roast at 400 for 5 minutes.

Add the shrimp to the orzo and then add the green onion, dill, parsley, cucumber, onion, another tsp. salt, and 1/2 tsp. pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Serves 4 as a main dish.

Adapted from Ina Garten

Coconut Macadamia Chocolate Chip Ice Cream

July is national ice cream month! So today, and for the rest of July, I'll be posting some of my new favorites. I must say, it's going to take a lot to top this one! Coconut flavored ice cream with shreds of real coconut, chopped macadamia nuts and mini chocolate chips - could it get any better? I doubt it. And it couldn't get any easier either. Just look how quickly this comes together!

This ice cream gets its coconut flavor from cream of coconut. This is NOT coconut milk; look for it in your supermarket near the wine or drink mixes, since it's usually used for pina coladas.



In a large measuring cup, combine the half-and-half and the cream of coconut.



Whisk this so that it all incorporates, then pour into your ice cream freezer.



While it freezes, pull together the mix ins that you'll add later. I prefer to toast the coconut, because it enhances the flavor. I do this by spreading in on the toaster oven tray



and then setting the toaster oven to toast for a few minutes. Watch this carefully - my first batch went from raw to BURNT in just a few seconds. Next, chop the macadamia nuts



and then add the chocolate chips to the bowl.



I like the look of this already!



When the ice cream is almost done, add in the coconut



and the nuts and chocolate chips.



Let that churn for a few minutes, then turn the machine off. At this point, it will be hard to not just eat the ice cream right off the mixer!



Transfer the ice cream to a freezer safe bowl, cover, and let freeze for several hours or overnight. Then enjoy!



One year ago: Melon Breeze
Two years ago: Marinated London Broil

Find more good stuff at Mouthwatering Monday, Mangia Monday, Make a Food "e" Friend Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tuesday at the Table, Delectable Tuesday, A Little Birdie Told Me, Made from Scratch Tuesday, What's Cooking Wednesday, Recipes I can't wait to try, Foodie Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, What's on the Menu Wednesday, Cast Party Wednesday, Sweet Tooth Friday, Sweets for a Saturday, Sweets this Week, Ice Cream Social, So Sweet Sunday, This Week's Cravings.

Coconut Macadamia Chocolate Chip Ice Cream
1 8-oz. can cream of coconut
2 cups half-and-half
1/3 cup coconut, toasted
1/3 cup chopped macadamia nuts
1/3 cup mini chocolate chips

Pour cream of coconut and half and half in a large measuring cup; whisk well to combine. Pour into ice cream freezer and freeze. Near the end of the cycle, add coconut, nuts and chocolate chips. Makes about 1 quart.

adapted from Eat at Home

Rhubarb Sorbet

This is a tasty and fun use for rhubarb - I love all the traditional uses for this interesting vegetable, like muffins, pies, cheesecakes, crisps, and even ice cream, but this is something different, definitely worth trying! Sweetened with honey, it is a refreshing and delicious dessert for the summertime. Thanks to Food, Farm, Health for the great recipe!

It comes together quickly, but you do need to allow for initial cooling time and then freezing time. If you make it early in the day, it will be ready for after dinner.

In a medium saucepan, combine the rhubarb (I used frozen, no need to even thaw!), water,



lemon juice and ginger.



Bring this mixture to a low simmer and cook until rhubarb is soft, 5-10 minutes. (Frozen will take only 5 minutes; fresh will take 10.) Pour the mixture into a blender or food processor and puree until smooth. (You could also use an immersion blender.) Transfer the puree into a freezer safe bowl, and stir in the honey.



Freeze this for 30-60 minutes, just until it's cool enough to put through the ice cream freezer. Transfer the puree into the ice cream freezer and freeze - mine took about 20 minutes. Then put the sorbet into a freezer safe bowl



and freeze until firm enough to scoop, at least 4 hours. Garnish with mint and enjoy!



One year ago: Strawberry Rhubarb Crumb Pie (that's ironic!)
Two years ago: Brownie Waffles

Find more recipes at It's A Keeper, Full Plate Thursday, Recipe Swap Thursday, Turning the Table Thursday, Sweet Treats Thursday, Foodie Friday, Friday Food, Food on Fridays, Fun with Food Friday, Sweet Tooth Friday, Foodie Friday #2, Friday Potluck, Sweets this Week, Simply Delish, Sweets for a Saturday, Foodie Friday: Rhubarb, Ingredient Spotlight: Rhubarb.

Rhubarb Sorbet
adapted from

3 cups fresh or frozen rhubarb, chopped
1 1/4 cups water
2 Tbsp. fresh lime juice
1-2 tsp. fresh grated ginger, or 1/2 tsp. dried ginger
2/3 cup honey

In a medium saucepan, combine the rhubarb, water, lime juice and ginger. Bring to a low simmer and cook until rhubarb is soft; about 5 minutes for frozen rhubarb and closer to 10 minutes for fresh.

Using an immersion blender, regular blender or food processor, puree the rhubarb mixture until smooth. Transfer to a freezer safe bowl, and stir in the honey. Cover; freeze for 30-60 minutes until cool.

Process in an ice cream freezer for 20-30 minutes. Transfer to a freezer safe bowl and freeze until hardened and scoop-able, at least 4 hours. Garnish with fresh mint. Serves 4-6.

Adapted from Food, Farm, Health

Thai Chicken Tacos

Do you need a taste sensation to liven up your weeknight meal rotation? Then look no further. These Thai chicken tacos have just the right amount of kick, and are complimented by a crunchy, vinegar-dressed slaw. They are delicious! You won't even miss the cheese and sour cream, I promise.

Start by preparing the chicken. In a large bowl (preferably one that has a lid!) combine the chopped chicken, the shallot,



garlic, fish sauce, soy sauce,



red pepper flakes, lime juice



and chili sauce.



Stir this up so that all the chicken pieces are coated with all the spicy goodness, then cover and refrigerate for at least 1 hour, and up to 4 hours.

Before you cook the chicken, assemble the slaw. In a bowl, combine the coleslaw, green onions,



radishes,



and peanuts.



Drizzle with rice vinegar, then toss to combine. Now, cook the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken



and cook, stirring frequently, until the chicken is cooked through, about 3-5 minutes. Remove the chicken to a bowl.



Heat the tortillas in a dry skillet for 20-30 seconds per side.



To assemble the tacos, spoon the slaw into each tortilla



then top with chicken.



Serve the tacos with any remaining slaw and lime wedges. And get ready to make these a regular part of your dinner rotation!

One year ago: Cajun Shrimp Pasta
Two years ago: Twisted Chicken Tetrazzini

Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tasty Tuesday (#2), Tuesday at the Table, Delectable Tuesday, Tasty Tuesday (#3), Made from Scratch Tuesday, What's Cooking Wednesday, Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Real Food Wednesday, Recipes I can't Wait to try.

Thai Chicken Tacos

For the chicken:
1 lime
1 pound skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup chopped fresh cilantro, or 1 1/2 tsp. dried
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce
2 tsp. soy sauce
1/2 tsp. red pepper flakes
1/2 tsp. hot chili sauce (Sriracha)
1 Tbsp. vegetable or olive oil

For the slaw:
2 1/2 cups prepared coleslaw
1/2 cup sliced green onions
1/3 cup sliced radishes
1/4 cup coarsely chopped peanuts
1/4 cup rice vinegar

8 corn tortillas

In a large bowl, stir together the chicken, cilantro, shallot, garlic, 1 Tbsp. lime juice from the lime, fish sauce, soy sauce, red pepper flakes and chili sauce. Cover; refrigerate for at least 1 hour or up to 4 hours.

Meanwhile, just before cooking chicken, prepare slaw. In a bowl, combine coleslaw, green onions, radishes and peanuts. Add rice vinegar; toss to coat.

In a large skillet, heat oil over medium high heat. Add chicken and cook, stirring frequently, until chicken is cooked through, 3-5 minutes.

Heat tortillas in a dry skillet for 20-30 seconds on each side.

To serve, divide slaw between the tortillas and top with chicken. Serve with lime wedges and any remaining slaw. Makes 8 tacos.

adapted from Better Homes and Gardens

Goat Cheese Guacamole

A few weeks ago I was out to lunch and one of the guacamoles we sampled featured a surprise ingredient: goat cheese! Since that time, I haven't been able to stop thinking about it, and was determined to try my hand at a similar version. I added sun-dried tomatoes, too, for an additional taste sensation. If you need something to spice up your July 4 celebration, this is the dish for you!

This takes just a few minutes to whip up, including the chopping time. Start by peeling the avocados and removing the pits. (If you're making this a while ahead of serving it, save the pits and put them back in the finished guacamole - it will help it retain its bright green color!) Mash the avocado with a fork,



then add the sun-dried tomatoes, onion, lime juice



and jalapenos.



Mix this up together then add the goat cheese.



Gently fold the cheese into the avocado mixture, being careful not to break it up too much - you want there to be some nice chunks of cheese.

Add salt to your taste, and serve with chips! Happy Long Weekend!

One year ago: Kiwi Strawberry Pie
Two years ago: Grilled Rubbed Pork (my favorite for grilling!)

Get more inspiration at Friday Food, Food on Fridays, Foodie Friday, Foodie Friday (#2), Friday Potluck, Fun with Food Friday, Simply Delish, Savory Sundays, Mouthwatering Mondays, Mangia Mondays, This Week's Cravings.

Goat Cheese Guacamole

2 ripe avocados, peeled and pit removed
4 ounces goat cheese, crumbled
3 Tbsp. red onion, finely chopped
3 Tbsp. sun-dried tomatoes, minced
1/2 jalapeno, minced
1 Tbsp. of lime juice
1/4 tsp. kosher salt, or to taste

Place peeled avocados into a bowl and mash with a fork. Add onion, sun-dried tomatoes, jalapeno, and lime juice. Mash together with fork. Gently fold in goat cheese. Add salt to taste. Cover and refrigerate until served. Serves 6-8.