White Chocolate Buttermint Ice Cream

White Chocolate Buttermint Ice Cream takes roughly 4 hours from beginning to end. One serving contains 1480 calories, 16g of protein, and 95g of fat. This gluten free recipe serves 2 and costs $3.67 per serving. Plenty of people really liked this main course. 7276 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Summer. A mixture of butter, corn syrup, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by How Sweet Eats. With a spoonacular score of 51%, this dish is good. Try White Chocolate Buttermint Ice Cream {#frozentreatweek giveaway}, White Chocolate Vanillan Ice Cream...without The Ice Cream Maker, and White Chocolate Blackberry Ice Cream for similar recipes.

Servings: 2

Preparation duration: 60 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. It will turn yellow. Pretty!In a large saucepan (Jeni recommends a 4-quart), add milk, cream, sugar and corn syrup, whisking together. Bring to a rolling boil - for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts - adding 1/3 of it and whisking at a time. 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 - again, it will be yellow! 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.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. I used the attachment on my Kitchenaid mixer and churned for exactly 25 minutes. After 10-15 minutes, 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. I froze mine for 2 hours because if you've ever been to a Jeni's store, their ice cream is very soft, almost gelato-like. I wanted the same feel, so we ate the ice cream a bit softer the first go 'round.

 

Step by step:

1. 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. It will turn yellow. Pretty!In a large saucepan (Jeni recommends a 4-quart), add milk, cream, sugar and corn syrup, whisking together. Bring to a rolling boil - for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts - adding 1/3 of it and whisking at a time. 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.

2. 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 - again, it will be yellow! Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well.

3. Pour the milk mixture into a one gallon freezer ziplock bag, pushing the air out and sealing it.

4. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed.Right before the ice cream is ready to be churned, melt the white chocolate. Set aside, allowing it to cool slightly.

5. Pour the ice cream mixture into your ice cream maker and churn according to the directions. I used the attachment on my Kitchenaid mixer and churned for exactly 25 minutes. After 10-15 minutes, 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. I froze mine for 2 hours because if you've ever been to a Jeni's store, their ice cream is very soft, almost gelato-like. I wanted the same feel, so we ate the ice cream a bit softer the first go 'round.

Nutrition Information:

covered percent of daily need