Mint Ice Cream

The texture of this ice cream is perfect! Stick to the high end of peppermint extract if you want to be blown away by the flavor. 

Ingredients:

- 2 large eggs
- 3/4 cup sugar

- 2 cups heavy cream
- 1 cup milk

- 1 to 2 teaspoons peppermint extract
- 8 to 10 drops green food coloring (optional)

- 2/3 cup coarsely chopped Oreo cookies (or Thin Mints or other mix-in)

Directions:

Whisk the eggs in a mixing bowl for 1-2 minutes, until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.

Add the cream and milk. Whisk to blend. In a medium saucepan, heat to 160 degrees F. Transfer to a bowl; cover and cool in the refrigerator for several hours.

Once cool, add the peppermint extract and food coloring. Transfer the mixture to an ice cream maker. Freeze following the manufacturer's instructions (25-30 minutes in our freezer).

After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies. Continue freezing until the ice cream is ready.

Zucchini Chocolate Chip Muffins

Makes about 1 dozen muffins.

Ingredients:

- 1 1/4 cups flour
- 1/4 cup whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt

- 1 cup shredded zucchini, excess water drained
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract

- 1/4 cup miniature chocolate chips
- 1/4 cup (or more) chopped walnuts

Directions:

Preheat oven to 350 degrees. Prepare muffin cups with cooking spray or paper liners.

In a bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.

In a second bowl, combine the zucchini, egg, oil, milk, lemon juice, and vanilla; mix well.

Stir moist ingredients into dry ingredients, just until moistened. Fold in chocolate chips and walnuts.

Fill prepared muffin cups two-thirds full. Bake for 20-25 minutes or until muffins test done.

If desired, freeze cooled muffins in Ziploc freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Berry Compote

Great over ice cream or Dutch Babies. 

Ingredients:

- 1-3 tablespoons butter (optional, doesn't need it)
- 3-4T brown sugar or maple syrup (depending on how sweet the berries are, have to taste)
- 2 tablespoons fresh lemon juice
- 3+ cups mixed berries (3/4lb), such as raspberries, blackberries, and blueberries (frozen is fine)
- dash of cloves, cinnamon, ginger, and/or nutmeg, to taste

Directions:

Melt butter in a skillet over medium heat. Stir in brown sugar and lemon juice until sugar is dissolved.

Add berries and cook, tossing gently (avoid stirring vigorously or the berries will break up), until berries are warm and juices begin to be released, 2-3 minutes.

Serve warm or at room temperature.