It’s Girl Scout cookie season. And that means only one thing to me: Thin Mints.
I’ve loved them since I was a kid and I love them still. I especially love them frozen. So, when I saw this recipe for “Scout” Mint Ice Cream in the new “Molly Moon’s Homemade Ice Cream” (Sasquatch Books, $21.95) , I couldn’t wait to try it.
Molly Moon Neitzel, creator of Molly Moon’s Homemade Ice Cream shops, was a Girl Scout when she was younger. “I learned more of my business skills than I should probably admit as a Girl Scout selling cookies all over town,” she writes. “The ‘camperships’ offered to the girls who sold a lot of cookies played an important role in the affordability of Girl Scout camp for me. Camp was one of the very best parts of my childhood and ended up shaping who I am in many ways.
“As a grown-up, I find it amazingly fun to be able to support little Scouts now by buying tens of thousands of cookies every spring. We buy enough Thin Mints during cookie season to supply all of our shops with an entire year’s worth of cookies for one of our most popular flavors. These purchase often shock the girls, who get bigger sales if I think their pitch is particularly good (teaching those business skills early!). Last spring, when I bought 325 boxes of cookies from one articulate little lady, her mom started crying — our purchase had just gotten her a full ride to camp!”
By the way, the recipe calls for about 15 Thin Mints. Each packet contains 16 mints, so you have one extra to enjoy while making the ice cream.
“Scout” Mint Ice Cream
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Pinch of kosher salt
2 teaspoons peppermint extract
1 1/2 cups crushed Thin Mint Girl Scout cookies (about 15, see note)
Note: The cookies can be crushed into pieces as big or small as you want them to be in your ice cream. We shoot for pea-size pieces and leave a cookie or two mostly intact — because who doesn’t love finishing a big cookie in their ice cream?
Put the milk, cream, sugar and salt into a small heavy-bottomed sauce pan. Cook over medium heat, whisking occasionally to dissolve the sugar. Before the mixture has come to a boil, remove from the heat. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.
When the mixture is cold, stir in the peppermint extract. Pour it into an ice cream maker and process according to the manufacturer’s instructions. During the last few minutes of processing, add the cookies. Using a rubber spatula, transfer the ice cream to an airtight glass container or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.
Makes 1 to 1/2 quarts.
From “Molly Moon’s Homemade Ice Cream” by Molly Moon Neitzel and Christina Spittler