White Chocolate Buttermint Ice Cream
Buttery peppermint-flavored ice cream dotted with flecks of white chocolate.
Yield: 1 quart
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Melt the white chocolate in the microwave, only heating 15 seconds at a time and stirring in between. Let cool slightly.
  5. 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.
  6. 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.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/white-chocolate-buttermint-ice-cream-frozentreatweek-giveaway.html