So I had a thread about this a few years back but wanted to revive the conversation. I tried making mint chip ice cream a few summers ago using fresh mint from my CSA. After all the work of making it, my husband and I found the flavor very off-putting. The only way to describe it is to say it tasted like weed-flavored ice cream. I tried adding peppermint extract to it before churning to help balance out the grassiness, but it didn't help. I am once again faced with a glut of mint from my CSA and would like to try this again, so wondering if anyone has any advice/suggestions for how to avoid the same pitfall. A few recipes I've seen have had similar comments on them about the ice cream tasting like pot. But for the most part they have overwhelmingly positive reviews.
What am I doing wrong? I can't imagine it's my variety of mint, since it's just standard grocery store spearmint which I assume is what most people would use (I haven't been able to find peppermint anywhere locally).