White Chocolate Buttermint Ice Cream Recipe
Today I have a sweet way to beat the heat in the form of this delicious White Chocolate Buttermint Ice Cream.
Any ice cream lovers out there? Today I have a sweet way to beat the heat in the form of this delicious White Chocolate Buttermint Ice Cream. I spotted the recipe at How Sweet It Is and slightly adapted the recipe to create what I think is the perfect, indulgent, and scrumptious ice cream treat.
The recipe may be different than what you would expect. There are no eggs, but believe me, it is creamy and rich. The pretty yellow color comes from a tiny bit of Turmeric spice, which imparts a beautiful yellow color but no flavor.
Note: The original recipe called for 5 ounces of white chocolate. I made it as directed and for me, there was too much chocolate so I reduced the amount to 3 ounces. I would recommend not skipping out entirely on the white chocolate. The tiny crunches of hardened chocolate give a great mouthfeel and remind you of taking a bite of a buttermint. Enjoy!
White Chocolate Buttermint Ice Cream
- 2 cups whole milk
- 1 1/2 tablespoons cornstarch
- 3 tablespoons cream cheese softened to room temperature
- 1/2 teaspoon sea salt
- 1/8 teaspoon turmeric
- 1 1/4 cups heavy cream
- 2/3 cups granulated sugar
- 2 tablespoons light corn syrup
- 3 ounces high-quality white chocolate chopped
- 3/4 teaspoon butter extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- In a small bowl, mix together 2 tablespoons of the milk with the cornstarch and whisk until smooth. Set aside. In another large bowl, whisk together softened cream cheese with salt and turmeric until smooth.
- In a large saucepan (4-quart is recommended), add milk, cream, sugar and corn syrup, whisking together. Bring to a rolling boil, being careful not to scorch the milk. (Don't put the burner on too high, med-high is probably good.) When the milk is bubbling and rolling but not boiling over, set a timer for 4 minutes, stirring occasionally. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly, about 1-2 minutes.
- Remove from heat and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine. Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Pour the milk mixture into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed. (I used a large bowl and placed it in an ice bath using a clean sink.)
- Right before the ice cream is ready to be churned, melt the white chocolate. Set aside, allowing it to cool slightly. Pour the ice cream mixture into your ice cream maker and churn according to the directions. My ice cream maker will freeze the ice cream in about 20 minutes, but please adjust according to the directions for your machine. Half way through the churning time, add in the vanilla, butter and peppermint extract while the cream is churning. Then gently stream in the melted white chocolate, which will create flakes throughout the remaining churn time.
- Once churned to your desired consistency, place in a freezer-safe container, cover with a lid or layer of plastic wrap pressed on the ice cream, and freezer 2-6 hours. If you want it to be soft serve, only freeze it for about 2 hours.