Time is weaning on this growing season. Oh there are still plenty of tomatoes at the farmers markets. My shaded front steps have become a small herb farm. I seem to be able to grow basil, thyme, margoram and a phethera of mint. So it seems that shade and occasional watering seem to agree with my mint.
I always buy too many plants in the spring with grandiose plans for the different varieties. Tea, making chocolate leaves, mojitos, and ice cream.
This year was a bumper crop for me! All my plants survived. I should have cut them back. Oh well maybe next year. My mint is grown in containers because it can take over a garden if it’s not contained.
Now that my kitchen is done there seems to be permanent space in the freezer for my KitchenAid ice cream bowl. It takes no time at all to make a base and have it ready to churn. Once it goes into the bowl about 20 minutes later you have soft ice cream. You could eat it straight out of the bowl but I “age” it for about 6-8 hours or overnight, if you can wait that long.
There is nothing like homemade ice cream. Simple ingredients controlled by you. This recipe is from The Perfect Scoop by David Lebovitz.