Last Hurrah Of Summer

That's right, our world is going to be shocked back into reality come Monday morning. From the sound of the alarm, which we haven't heard for 2 months, to the fact my favorite side kick won't be with me all day, to the fact we have to get up on Tuesday and do it all over again, it's not going to be easy!

I'm very lucky that Monkey loves school, and I'm sure by the second week, he will be happy to be there, but for right now, he isn't ready for summer break to end, and I can't say I blame him. I feel like we barely got a summer, and now it's time for school which means autumn can't be far behind. I just want to find the pause button! But I'm sure some of that is the fact my baby is going to be a 3rd grader, and thus far I simply can't wrap my mind around it.

So we aren't quite ready to let summer go yet, and one of the things we've really enjoyed this year is making homemade ice cream in the new machine I got back in May. We've definitely put it to good use over the past few months, and this is our newest concoction. In fact, this was our dessert last week when we grilled some steaks and I had fresh corn on the cob too. As I told my friends "Summer mind be winding down, but it isn't over yet!!" And with a meal like that, it truly felt like it.

If you love mint...you are going to love this. It has such a smooth flavor and creamy texture. The combination of milk and cream give it a tad different texture than the other ice creams we've made thus far. And the tiny chocolate chips are like finding little treasures in every bite!

The school year is quickly approaching, but I'm determined to squeeze every little bit of fun, and deliciousness, out of this summer as I possibly can!

Mint Chocolate Chip Ice Cream 
2 c. 2 % milk
2 c.heavy cream
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 tsp. mint extract
1 c. mini chocolate chips
5 drops green food coloring

In a large bowl combine all ingredients and stir well, until sugar is dissolved. Pour into ice cream maker and freeze according to directions. For a harder ice cream, remove to a large bowl, cover and freeze for at least 2 hours. *NOTE* Mine is served in waffle bowls, which you can find with the other ice cream novelties.

Shared on Mandy's Recipe Box Aug. 20, 2013
Shared on Lady Behind The Curtain Aug. 21, 2013

Ice Cream at Very Good Recipes