phragmentation

Adapted from David Lebovitz, The Perfect Scoop:

Mint stracciatella: soak a handful of fresh mint leaves in 1 1/2 cups of half & half for an hour over low heat. Beat together 2 eggs and 1 cup of half and half with 1/2 c sugar. Strain the mint leaves from the first milk and add the egg mix slowly. Bring to a boil, stirring constantly and cooking until custard like. Chill and then freeze in an ice cream maker. During the second half of the freezing process, drizzle chocolate syrup (few tablespoons of sugar + tablespoon of cocoa + tablespoon of butter) into the ice cream. Very rich and minty.

Peach: heat 1 cup half/half with 1/4 c. sugar. beat one egg and add to milk, cook until becomes a custard. Cool. Blend together two peaches with a 1/4 c. orange juice. Add to custard. Freeze in an ice cream maker.

Kofe Konfeti: heat 1 cup half & half with 1/4 c. sugar. beat one egg and add to milk, cook until custardizes. Make 1 cup strong coffee. Stir into custard and cool. Chop a hand full of Russian caramels (korovki & chocolates) in food processor. Freeze custard in an ice cream maker, adding candy pieces during the last half of the process.