Summer Homemade Ice Cream- Fresh Mint


Summer is coming to an end, but that’s okay because I got an ice cream maker! My wonderful co-worker, Charlotte, gave me this amazing Cuisinart Ice-20 machine. Oh the possibilities of ice cream flavors are endless! And have I mentioned how much I love ice cream! Of course being impatient, I’ve made a few rookie mistakes like not having pureed my fruit thoroughly, resulting in icy bits of fruit. And for best results, the canister should be completely frozen.

So excited to get started, I purchased the book Jeni’s Splendid Ice Creams at Home. I made two desserts from her book and both came out excellent! This mint ice cream has a very strong, fresh herb flavor. It may seem a bit weird being that has an earthy and even grassy taste. However, I find the ice cream to be quite refreshing for the summer. It is best to mix in small bits of chocolate to balance the strong mint. I do really enjoy this mint ice cream and will make it again!


Backyard Mint Ice Cream
Recipe from Jeni’s Splendid Ice Creams at Home

2 cups whole milk
1 Tb + 1 tsp cornstarch
3 Tb cream cheese, soften
1/8 tsp fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 Tb light corn syrup
A large handful of fresh mint
2 trays of ice cubes
Optional: chocolate bits


1. Mix 2 Tb milk with cornstarch to make a slurry.
2. Whisk cream cheese and salt in medium bowl until smooth.
3. In a saucepan, combine the remaining milk, cream, sugar, corn syrup and bring to a rolling boil over med-high heat. Boil for 4 more minutes.
4. Remove from heat and gradually whisk in slurry. Bring mixture back to boil and stir until slightly thicken, about 1 minute. Remove from heat.
5. Gradually whisk the hot mixture into the cream cheese until smooth.
6. Roughly tear the mint leaves into small pieces and add to the mixture.
7. Fill a large bowl with ice and water.
8. Pour the ice cream mixture into a 1-gallon Ziploc freezer bag and submerge into the ice bath. Let stand until cold, about 30 minutes. Refrigerate to steep for 4 to 12 hours.
9. Strain out the mint leaves.
10. Pour ice cream base into the frozen canister and spin until thick and creamy, about 25 minutes. Add chocolate into the mix during the last 5 minutes.
11. Pack ice cream into storage container and put in freezer until firm. Makes about 1 quart.




Updates plus coconuts

Yes it’s been a long time… finally feeling some urge to blog again. So what have I’ve been up to these couple of months? Short answer : work. Business is doing well, which means busy. My company Ipomoea Films have increased our number of engagement sessions and weddings this year. Thankful for the word of mouth and people liking our work:) We’re attending lots of fun events and then editing, editing, and more editing! Whenever there is a break, I really become a lazy couch potato… One bad news is my Bumbe bike got stolen. I am really sad my personalized bike and birthday gift from Yip is gone:( I’ve been riding it everyday to work for the last 4 years… But the happiest news of all, is my closest friend recently gave birth to her first baby. It’s a boy!

Now that another summer is coming to an end, I’d like to share with you my favorite treat this season, COCONUT!  Coconut water is a great refresher and feel so tropical too! We brought 2 cases of young coconuts to help us manage this crazy heat.

On my moodest day this summer, Yip made this wonderful dessert! It tastes extra creamy when you scoop up the coconut meat with the ice cream.

Vanilla Ice Cream topped with Honey Pecans in a Coconut Shell

Art Show + Ice Cream on Top

Last weekend, I went to the Meridian Interns Program (MIP) reunion show’s opening reception at Meridian Gallery. When I was in high school, I worked at this non-profit art gallery, located in downtown San Francisco. For this year’s reunion show, alumni interns were asked to submit their artwork, so I was really happy for the opportunity to display my work.  I submitted a painting, drawing, and a collaborative video with Yip about our business Ipomoea Films. And of course cat inspirations in all three pieces:) I got to see some friends, wonderful art work and even made a little speech! The show will up til August 20th. So check it out, if you’re in the area.

Also on our way back home that day, we stopped by Berkeley and got some ice cream at Ici! Wonderful creamy ice cream with quality ingredients you can taste. They have some creative flavors and hand rolled cones. Their shop is just cute and pretty and I love their logo.

Got the Candied Cacao Nibs! Perfect end to a great day in the city:)

(Yea I’m wearing a sweater because summer in the bay is cold.)

Fruit Orchard, Part 1- Cherry Picking

Sometimes I feel so lucky to be surrounded by farms. Especially this time every year, it is super convenient to pick fresh fruits. Minutes away is a fruit orchard called Impossible Acres, U-Pickin’ farm. They are a family owned farm growing a variety of fruits like cherries, peaches, apricots, plums, raspberries, blackberries. I go every year, ever since I found out there was such a place. It’s like candy theme park for me. I pick some and eat some:P

Two weeks ago, I made it just in time for cherry season. Cherries are my favorite fruit to pick and eat. Of course, not everyone is a fan of cherries, especially if you think about the artificial cherry flavored cough syrup you had when you were a kid. These cherries are absolutely the best! Fresh, sweet, and juicy! A wonderful summer fruit:) This is the last week to pick them, so go get some or pick them:)

A slice of Wendy’s delicious homemade cherry pie! Plus cherry topping vanilla ice cream :9

Happy 4th of July!