I know, I know......ice cream in November..!?!  Does it even make sense?  For most people, I'm guessing the answer is no.  But in the B household adding just a tiny scoop to a slice a warm pumpkin bread, a cupcake or even a slice a Sara Lee spongecake makes desert night SO much better.  I love this recipe in particular because it so very European. Three strong ingredients wonderfully combined into a lovely creamy mix of yumminess. Enjoy!


| ingredients |
6 large yolks
2 cups whole milk
1 cup cream
1/2 cup course ground coffee
1 bundle of fresh mint leaves
3/4 cup brown sugar
1/3 cup white rum
1/3 cup chopped chocolate

| directions |
whisk egg yolks with 1/2 cup of sugar and set aside
combine milk, 1/4 sugar, muddled mint,
and coffee in a saucepan on low heat.
slowly add about a cup of the hot milk mixture to the eggs
 while constantly whisking to make sure it doesn't cook the eggs
 then add to the saucepan. after 5 minutes of mixing
 take it off the heat.
using a cheesecloth and a sieve
strain the mixture to get rid of as much solids as you can
whisk in the cream to the milk mixture
then cover and chill for 4-5 hours
when ready, process the custard in the ice cream maker
you may also choose to add either
chopped chocolate or rum at this time.

| enjoy|
with the cake, sweet bread or sponge cake of your choice while sitting in front of a fire