Best Buttermint Ice Cream With White Chocolate Recipes

JENI'S SPLENDID SAVANNAH BUTTERMINT ICE CREAM

Jeni's Splendid Savannah Buttermint Ice Cream image

Pairs well with: Wedding cake. Chocolate cake or fudge brownies. Milk chocolate bunnies. A salty, buttery mint ice cream with white chocolate flecks. Turmeric adds a soft ivory yellow. Savannah Buttermint Ice Cream was inspired by the pastel-colored white chocolate disks found in old-timey chocolate shops and those powdery, melt-in-your-mouth mint candies in the restaurants of our grandparents' generation. It's slightly salty, minty, and very buttery. The white chocolate flecks give it a pronounced creaminess. There is a special ingredient in this ice cream: the butter flavor. It's one of very few flavorings that we stock in our kitchen, but believe me, it's the right thing here. We use one from Frontier Natural Products, and it's potently concentrated. A bit of turmeric gives the ice cream color but no added flavor. The creamy pale yellow hue sets the mood for buttermint: Easter baskets, white gloves, and baby showers.

Provided by Cook4_6

Categories Dessert

Time 4h45m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups whole milk
1 tablespoon cornstarch
1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1/2 teaspoon fine sea salt
1/8 teaspoon turmeric
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
3 ounces white chocolate, chopped
8 drops butter flavor extract, natural
3 -4 drops peppermint oil, pure

Steps:

PREP.
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese, salt, and turmeric in a medium bowl until smooth. Fill a large bowl with ice and water.
COOK.
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
CHILL.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
FREEZE.
When the ice cream is almost ready to be churned, melt the white chocolate in a double boiler; let cool slightly.
Pour the ice cream base into the frozen canister and turn on the machine. Drop the butter flavoring and peppermint through the opening in the top of the machine. Slowly drizzle in the melted chocolate; it will form into flecks in the churning cream. Continue to spin the ice cream until thick and creamy.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

BUTTERMINT ICE CREAM WITH WHITE CHOCOLATE RECIPE - (4.8/5)

Buttermint Ice Cream with White Chocolate Recipe - (4.8/5) image

Provided by Foodiewife

Number Of Ingredients 13

Ingredients

2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
3 Tablespoons cream cheese, softened
1/2 teaspoon fine sea salt
1/8 tsp tumeric (easily found in the spice aisle)
1-1/4 cup heavy cream
2/3 cup sugar
2 Tablespoons light corn syrup
3 ounces white chocolate, chopped (don't use chips, as they won't melt properly)
1 Tablespoon Buttery Sweet Dough Flavor* (buy online at Amazon)
1 tsp. pure peppermint extract**
or use 8 drops of natural butter flavor
or use 3-4 drops pure peppermint essential oil

Steps:

PREP: Whisk about 2 Tablespoons of the milk with the cornstarch and set aside, to make a smooth slurry. Whisk the cream cheese, salt and turmeric in a medium bowl until smooth. Prepare an ice bath, in a large bowl with plenty of ice. Have a 1-gallon Ziplog Freezer Bag ready. COOK: Combine the remaining milk, cream, sugar and corn syrup in a 4-Quart saucepan, bring to a rolling boil over medium-high heat. Boil for 4 minutes (this is important). Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil, over medium-high heat, and cook, stirring with a heatproof spatula, until slightly thickened. About 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese, until smooth. Carefully pour the mixture into the ziploc bag and submerge the sealed back into the ice bath. Let stand for about 30 minutes, until chilled, adding more ice if necessary. FREEZE: When the ice cream is almost ready, melt the white chocolate in a double-boiler (or a heat-proof bowl set over a pot of simmering water--don't let the water touch the bottom of the bowl). Carefully cut off a bottom corner of the ziploc bag and squeeze the mixture into the hole of the ice cream maker, while it is turned on. Drop the butter and mint flavor into the opening. Slowly drizzle the melted chocolate into the ice cream; it will form into chocolate flecks. Magic! Continue to churn the ice cream, according to your ice cream maker's directions. Pack the ice cream into a storage container, press a sheet of parchment paper directly on top and seal with an air tight lid. Freeze in the coldest part of your freezer for at least four hours. To serve, allow to soften for about 15 minutes. What a treat!