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Buttermint Ice Cream with White Chocolate

  • 1 Quart
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

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. This recipes comes from the Jeni's Splendid Ice Cream at Home Recipe book, and it's a winner. It's different from (what I thought was) my favorite egg custard based ice cream. There are a few "secret" ingredients that makes this ice cream creamy, rich and addicting.

Ingredients

2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
3 Tablespoons cream cheese, softened
½ teaspoon fine sea salt
tsp tumeric (easily found in the spice aisle)
1-¼ cup heavy cream
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

Nutrition Facts

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