Near Mint Mill

It’s the 5th! So that means a Fifth Anniversary special!

So little history here, it was February 2014 when Cross and Kris really began seriously talking and hashing out the beginnings of The Sovereigncy, and February that Cross finally settled on the creation of Near Mint Mill’s logo. Little incidents that would set the seed for everything to come. Definitely a month to commemorate.

What better way to celebrate than with some ice cream?

Mint Batter Ice Cream, that is.

Yes we know it’s cold, but that never disqualifies sweet goodness.

Working off one of her favorite ice cream base recipes Cross made this just for you. (i.e. there IS a recipe if you want to make it at home, just keep scrolling.) It’s the best of both the cake and ice cream worlds.

Enjoy!

MINT BATTER ICE CREAM:

Ingredients:

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix
½ teaspoon mint extract
2 Hersheys chocolate bars (chopped)
6-7 drops green food coloring

Directions:

1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream, mint extract and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps. add food coloring and stir
5. Pour mixture into the freezer bowl and let mix until it has thickened, add chocolate chips and let mix through. (about 25-30 minutes).
6. Remove ice cream from freezer bowl and place into a separate container.
7. Place freezer bowl and the ice cream into the freezer to further harden.