"Homemade ice cream was always a part of every summer. It was a big deal to make homemade ice cream," said Franklin who grew up in Jacksonville, Fla., with relatives in south Georgia."Making the ice cream - assembling, putting it in the churn with ice and salt - is a family affair. It's just something fun to do," said the father of three children, Haley, 27; David, 24; and Sunny, 12.
Franklin recalled his own childhood when the iceman would bring a block of ice to his grandparents' home and they would chip it up and churn ice cream by hand.
"Peppermint ice cream is something we tried on a whim," he said. "I added some crushed peppermint sticks to a half-churned batch of ice cream. The results were awesome, and this has been family favorite ever since."
"When I told my mother that we had added peppermint to her vanilla ice cream recipe, she told me about (the Franklin mint) version of mint ice cream that her aunts used to make in the summertime underneath their big front porch," he said.
Fresh mint sprigs are added to the vanilla base, making an ice cream more subtle than the peppermint version, "but very refreshing and tasty."
"(Franklin mint) has a slight green color due to the mint, and you can optionally add minced mint leaves for even more flavor and green specs of color," Franklin said. "Garnish with a fresh sprig of mint and a Thin Mint cookie, and you have a cool summer treat that can't be beat."
1. Pour milk into medium saucepan. Heat over low heat about 8 to 10 minutes stirring frequently, until scalded (small bubbles around edge, but do not boil or milk will curdle).
NOTE: For a crunchier version, don’t crush the peppermint as much. For extra intense peppermint taste, add the soft peppermint to the hot custard as noted in optional steps above.
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