Buttermint Ice Cream with White Chocolate

This Homemade Buttermint and White Chocolate Ice Cream is a delicious gourmet ice cream flavor. If you've ever tasted buttermints, they are creamy with a hint of peppermint-- and, of course, butter! This ice cream flavor tastes just like them and it's creamy, and the white chocolate kicks up the flavor to a higher level. The ice cream is silky, creamy and addictive. This is ice cream recipe doesn't use eggs. Instead, it uses a few pantry staples to make a creamy ice cream. You do need an ice cream maker, though. Homemade ice cream is fun to make, and once you get the hang of it-- your flavor combos are endless.

Buttermint Ice Cream with White Chocolate

Have you ever grabbed those mints that are individually wrapped, on your way out of a restaurant? The ones that melt in your mouth, and have that taste of butter and mint? Well, this ice cream has captured that flavor, with just the right balance of white chocolate. The ice cream is silky, creamy and addictive. This is ice cream recipe doesn't use eggs. Instead, it uses a few pantry staples to make a creamy ice cream. You do need an ice cream maker, though. Homemade ice cream is fun to make, and once you get the hang of it-- your flavor combos are endless.

Course Dessert

Keyword Homemade Ice Cream, Ice Cream

Prep Time 30

Freezing Time 4

Total Time 4 30

Servings servings

Calories 325kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Ice Cream Maker

Ingredients

2 cups whole milk
1 Tablespoon cornstarch plus 1 teaspoon
3 Tablespoons cream cheese softened
1/2 teaspoon fine sea salt
1/8 tsp turmeric easily found in the spice aisle
1 ¼ 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)
8 drops natural butter flavor extract I used 1 Tbsp. Lorann's Buttery Sweet Dough Flavor, that I buy online at Amazon

Instructions

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 Ziploc 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 bag 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.

Notes

Recipe very slightly adapted from: Jeni's Splendid Ice Cream at Home

Nutrition