Goods News/Bad News

I’ve got good news and bad news. As always, bad news first. I set out this week to make homemade mint chocolate chip ice cream, a flavor that has long held the coveted distinction of being my favorite. I found a Martha Stewart recipe that called for neither artificial flavorings nor colorings—things that have put me off of other recipes. And while it was fun to make and looked and smelled divine … well, I didn’t like it. That’s the bad news.

(Click more for the good news, more photos and the recipe.)

But! The good news is that I am completely, totally on a mission to find a better mint chip recipe. If you have suggestions, please let me know. If I don’t hear from you, though, I vow to take up the challenge of hunting down, whipping up and sampling as many recipes as I can. Because I am just that selfless and dedicated. Do you see how I suffer for this blog? And, have I mentioned that I looooove ice cream?

Back to the bad news, for a moment. Like I said earlier, I loved the concept of this recipe: pure, simple ingredients. But the end result was off in several respects. First, the taste. It was very, very minty—and not in a good way. In kind of a “is this toothpaste, or is this ice cream?” way. Even overloading the batch with shards of dark chocolate (for which the recipe did not call) did little to help. And the texture fell short of the transcendent lushness of other ice creams I’ve made. All in all, a disappointment.

But I am on the war path now for a better recipe. I hope to bring it to you soon!

For this recipe, click here.