I feel totally fine indulging in this ice cream because it doesn't have anything bad in it and doesn't put me into a sugar coma! Ours never got all that firm, maybe because of our crotchety old ice cream maker (anyone have any recommendations on one that makes the ice cream firm and not soupy?), so we had to pop it into the freezer for awhile to make it scoop-able. It may also be because I used less than half cream because we were almost out. So, maybe if you make it and do the full amount of cream then it might freeze up better. Either way it will be delicious!
2 cups heavy cream
2 cups whole milk (we use raw)
1/2 cup honey (raw again)
2 egg yolks
1 tsp. vanilla
3-4 drops peppermint essential oil
Freeze your ice cream maker in advance, ideally the night before you want to make ice cream. Heat the cream, milk and honey just enough to melt the honey and get it all combined. I like to heat it as little as possible to leave the good qualities of the raw milk and honey intact. Chill this mixture in the fridge. When it's cold, whisk in the egg yolks, vanilla and peppermint essential oil. Now, here's where it gets a little crazy. You could just use natural food dye, or if you want to get really healthy (aka crazy) you could feed several handfuls of spinach into your blender to make a pulp, then squeeze the juice out through a nut milk bag and mix in as much as you want to get just the right shade of green. Taste as you go, just so you don't end up making it taste like spinach:) Ours didn't have a hint of leafy green taste and I probably used about 1/4 cup of juice. Mix up well, pour it into your ice cream maker and let it do its thing. Meanwhile, chop up some dark chocolate very small (it gets so hard when it's frozen, so you don't want big, chocolate chip sized chunks) and pour those in at the very end.