Jeni's Splendid Savannah Buttermint Ice Cream
- Ready In:
- 4hrs 45mins
- Ingredients:
- 12
- Yields:
-
1 quart
- Serves:
- 6-8
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
directions
- 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.
Questions & Replies
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Reviews
-
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!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.