Indiana’s mint Mecca is Stark County where they grown a ton of the green stuff and ship it to Chicago-based Wrigley, Proctor and Gamble in Cincinnati, and other big-time mint users. When you brushed your teeth this morning or chewed a piece of gum after lunch today there’s s good chance you freshened your breath with some Indiana mint!
While in Starke County last weekend, I had the opportunity to visit one of their mint farms. A few years ago, The Wappel family began growing mint along with corn and beans and they currently have 750 acres of mint, both peppermint and spearmint. Most of it gets mowed like hay and trucked to mint buyers that supply the Wrigley’s of the world, but they’ve also invested in a still to press the leaves and make their own mint oil. The Wappels sell their 100% pure mint oils online
Starke County not only grows mint, they celebrate it. North Judson has been home to an annual mint festival for the last 31 years. The three-day festival, always on Father’s Day weekend, is packed with all the typical festival festivities - food on sticks, parades, live music, carnival rides as well as several mint-related activities like a mint farm tour, mint plants for sale, and a “cooking with mint” contest.
I spent nearly a full day at this family-friendly festival and walked away with a sunburn, some of Wappel’s mint oil, and several new friends. A sudden thunderstorm threatened to put end the festival prematurely, but the determined North Judson folks didn’t let a little rain get in their way. The festival ended just as it has the last 30 previous years, with a parade.
On the way home I contemplated what I might try first with my newly acquired Indiana mint oil. I settled on some homemade mint chocolate chip ice cream. Wapple’s oil is the real deal and a little goes a long, long way. I used a bit too much in my first attempt at the ice cream but have made an adjustment in this recipe.
I urge you to put the North Judson Mint Festival on your calendar for next year but you won’t have to wait that long to get some homegrown mint oil if you want to order online.
Mint Chocolate Chip Ice Cream
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 1 cup sugar
- 1 teaspoons pure vanilla extract
- 1/2 teaspoon mint oil
- 8 ounces semi-sweet chocolate chips
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Stir in the vanilla and the mint oil. Continue to cook, stirring frequently until the mixture thickens slightly and coats the back of a spoon. Use a candy thermometer to be sure the mixture reaches 175 degrees.
Pour the mixture into a container and allow it to sit at room temperature for about 30 minutes. Cover the container and refrigerate for eight hours or overnight. Pour the mixture into an ice cream maker and process according to the manufacturer's directions. This should take approximately 30 minutes. Stir in the chocolate chips. This can be served right away at a soft-serve consistency or frozen for couple of hours for a firmer ice cream. This makes about one quart.
Did you by chance get a chance to visit Grand Central Station Restaurant? It is located right downtown, next to the street clock. I know because I am from North Judson and my family owns Grand Central Station. Thanks for the write up on the Mint Festival. I could tell you stories about that event over the years, but I will save that for another time. Would love to have you visit the restaurant sometime.
Posted by: RJ Howard | 06/30/2008 at 11:29 PM