Laura of Baking in Pyjamas challenged us to create a dessert that is Midsummer Eve themed. I’m not going to lie, I had to Google “Midsummer Eve.” All I knew was that the summer solstice, the longest day of the year, falls on June 21st in the Northern Hemisphere. What I didn’t know was that in some countries it’s an official holiday! In Sweden, celebrations involve dancing and singing around a florally decorated maypole. In Scandinavia, people clean their homes and decorate them in flowers. In Denmark, traditional foods include pickled herring and strawberries.
Thankfully, Laura’s instructions were to make a dish that meant “midsummer” to us. To answer her call, I immediately thought ice cream! Though really, any time of year is good for ice cream in my book.
I found myself in possession of a massive amount of mint when the grocery store was sold out of the small packages. I’d only needed a couple of tablespoons to mix into Greek yogurt for some lamb burgers. (A recipe that is still under development here in order to be photograph-able) As such, you’ll be seeing a couple more minty recipes on the blog over the next couple of months.
But back to the recipe at hand. Fresh mint gelato. Egg-free gelato.
We are within walking distance of a very delicious gelato shop and our sweet teeth know it! I think I’ll be making ice cream much more often now so we can enjoy a cup for a fraction of the cost.
I didn’t have any chocolate in the house when I made the gelato but found that the fresh mint really did need another flavor to balance it. I decided to use some of my farmer’s market yield of berries to make a sauce. The brightness of the fruit was exactly what the gelato needed; better than chocolate even! To make the berry sauce I put some fresh (frozen works, too) berries in a small saucepan with a little sugar over medium heat until syrupy then gently mashed them with the back of a spoon to achieve the texture I wanted.
Egg-Free Mint Gelato
- 1 C sugar
- 2 tbsp corn starch
- 2 C whole milk
- 2 C heavy cream
- 6 sprigs fresh mint
- Whisk together sugar, corn starch, milk, and heavy cream in a sauce pan over medium heat. Stir constantly until the mixture starts to bubble and thicken.
- Place a large bowl in an even larger bowl of ice water. Pour gelato base into the bowl to cool. Put the mint in the gelato and let steep for 5 minutes. Remove the mint. Place the gelato base in the refrigerator at least 4 hours to chill completely.
- Place gelato in ice cream maker and follow the directions for your ice cream maker.
- Serve with either a berry or chocolate sauce.
*This recipe is adapted from Leigh Anne at http://www.yourhomebasedmom.com/fresh-mint-gelato/*
Be sure to check out these other midsummer treats:
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