Prep 45 mins
Cook 4 hrs
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.
- 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
- 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.
- 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.
- 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.
- 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.
This recipe runs a close second, barely edged out by Jeni's salty caramel ice cream. Hint: before you put the dairy products into your nonstick pan, add a thin layer of water to the pan. It won't affect the recipe and keeps the milk proteins from sticking to the bottom of the pan. If you can find tapioca starch, you will be using what Jeni uses and it works a little better than corn starch (for cold products); use at same ratio as corn starch. Thanks for posting, we will be making often!