Buttery peppermint-flavored ice cream dotted with flecks of white chocolate.
The truth of the matter is, this is Plan B ice cream.
By which I mean I had no intentions of sharing it with anyone else because did you read the title?
But then fruit fly maggots started crawling out of the blackberries that I had so cavalierly purchased from a street vendor, thinking I was so great for saving a whopping EIGHT DOLLARS.
All of a sudden pie no longer seemed like a viable option. Shockingly.
Not to mention that I totally ate one of those blackberries before I realized anything was amiss. Yes, I am pretty disgusted with myself right now thankyouverymuch.
Such is the price I pay for trying to be thrifty. Never. Again.
Anyways, I needed a dessert and though I considered rushing to the grocery store to get a box of something or other that I could pull off as my own, this little nagging voice inside my head reminded me that you catch more bees with honey than you do with vinegar, and you make more friends with homemade ice cream than you do with crappy storebought cake. (Words to live by.)
So that is how I found myself pulling this carton of ice cream out of my freezer and saying, “Does anybody want some?”
Which is pretty much a rhetorical question, if ever there was one.
Yes. Unanimously, yes.
I mean, mint ice cream with hints of buttery flavor and dollops of white chocolate scattered throughout?
Sigh. Parting is such sweet sorrow.
So. Why I am I writing about dessert on Monday anyway??
Because it’s Frozen Treat Week!!
In case you didn’t know, July is National Ice Cream Month and a whole slew of other (fabulous) bloggers and I are celebrating with a whole week full of frozen treats AND awesome giveaways!! It is absolutely not to be missed.
And remember to stop by and see what everyone else has churned up:
- Rachel Cooks: Blood Orange Chocolate Yogurt Pops
- Chocolate & Carrots: Cookies and Ice Cream Pie
- Sweet Remedy: Pineapple Mint Popsicles
- An Edible Mosaic: Cherry-Chocolate Sorbet
- Katie’s Cucina: Mango Raspberry Pops
- Cooking with Books: Chocolate Blueberry Crumble Pops
- Cook the Story: Cherry Frozen Yogurt Pie
- The Baker Chick: Bananas Foster Ice Cream
- Nutmeg Nanny: Mango Margarita Boozesicles
- Foodie with Family: 1-Ingredient Cherry Ice Cream
- Damn Delicious: Strawberry Cheesecake Popsicles
One year ago…Cherry Nutella Hand Pies
- 2 cups whole milk
- 1 tbsp plus 1 tsp cornstarch
- 1½ oz cream cheese, softened
- ½ tsp fine sea salt
- ⅛ tsp turmeric
- 1¼ cups heavy cream
- ⅔ cup sugar
- 2 tbsp light corn syrup
- 3.5 oz white chocolate, chopped
- 8 drops natural butter flavor
- ½ tsp peppermint extract
- Mix 2 tbsp milk with the cornstarch until thoroughly combined. In a separate bowl, whisk together cream cheese, salt and turmeric until smooth. Fill a large bowl with ice and water.
- Combine the remaining milk, cream, sugar and corn syrup in a 4 quart saucepan. Bring to a rolling boil over medium-high heat and cook for 4 minutes. Remove from the heat and stir in the cornstarch mixture. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Slowly whisk the hot milk mixture into the cream cheese until smooth. Pour into a 1 gallon ziplock bag, seal, and submerge in the ice bath. Place in the in the freezer for 30 minutes, or until cold.
- Melt the white chocolate in the microwave, only heating 15 seconds at a time and stirring in between. Let cool slightly.
- Pour the ice cream base into the frozen canister and turn on the machine. Drop the butter flavoring and peppermint extract through the opening in the top of the machine. Slowly drizzle in the melted chocolate. Churn ice cream for 20-25 minutes or until thick and creamy.
- Pack ice cream into a storage container and press a sheet of parchment directly against the surface. Seal with an airtight lid. Freeze until firm, at least 4 hours.