Hello everyone, sorry for the hiatus... I've been super sick and I had to go back to Atlanta for a battery of tests, and unfortunately they still don't know what's wrong with me :( but I am getting a little better. But that is why there has been a serious lack of posts for the last two weeks. But on a happy note, I have a couple recipes that I'm going to share with you. Well, while I was home, Peej bought an ice cream maker, so we kind of went ice cream-crazy. We made vanilla bean ice cream, frozen yogurt, and all sorts of stuff. But I saw some boxes of Girl Scout Thin Mint Cookies in the pantry and I thought that would be amazing in ice cream. I mean Savannah is the birthplace of the Girl Scouts, so I had to make it, right? Right! Well it turned out delicious, I made a mint ice cream then added the crumbled thin mint cookies and drizzles of dark chocolate fudge. If you like chocolate and mint then you'll love this! Enjoy :)
Thin Mint Cookies & Cream Ice Cream with Ribbons of Dark Chocolate Fudge 
For the Ice Cream:
2C Heavy Cream
2C Whole Milk
1 ½C Sugar
10 Egg Yolks
½t Peppermint Extract
½t Vanilla
½t Sea Salt
1 Sleeve of Girl Scouts Thin Mint Cookies, Crushed
½C Dark Chocolate Fudge, Melted

Directions: 

In a medium saucepan, heat cream, milk and ¾ cup of the sugar over medium-high heat, stirring occasionally, until it reaches a slow boil. Whisk yolks with remaining ¾ cup sugar until pale yellow. Slowly beat some of the hot cream mixture into the yolks to temper them so the eggs don't scramble. Return this mixture to the pan and continue cooking, stirring, until slightly thickened and reaches at least 160 degrees; do not boil.

  Strain this custard through a sieve. Stir in peppermint and salt, and chill in an ice bath. When cool, process in an ice cream machine according to manufacturer’s instructions, working in batches if necessary. Fold in the crushed cookies.

 Now working in layers, spread some of the melted fudge on the bottom of a pan, then the thin mint ice cream, followed by more fudge, and keep layering until you run out of ice cream mixture. Now freeze this mixture for at least 6 hours or overnight.