Jeni S Splendid Savannah Buttermint Ice Cream Recipe

How to Make Jeni S Splendid Savannah Buttermint Ice Cream

1. **Prep Ingredients:** Measure out all ingredients. Make the cornstarch slurry by whisking together 2 tablespoons of milk with 2 tablespoons of cornstarch in a small bowl until smooth.
2. **Cream Cheese Mixture:** In a medium bowl, whisk together 8 ounces cream cheese, 1/4 teaspoon salt, and 1/4 teaspoon turmeric until completely smooth and creamy.
3. **Ice Bath:** Fill a large bowl with ice and water. Set aside.
4. **Milk Base:** In a 4-quart saucepan, combine 4 cups milk, 2 cups heavy cream, 1 1/2 cups granulated sugar, and 1/2 cup light corn syrup. Bring to a rolling boil over medium-high heat. Boil for exactly 4 minutes.
5. **Cornstarch Slurry:** Remove from heat and gradually whisk in the prepared cornstarch slurry. Ensure no lumps remain.
6. **Thicken:** Return the saucepan to medium-high heat. Cook, stirring constantly with a heatproof spatula, until the mixture thickens slightly (about 1 minute).
7. **Combine & Chill:** Remove from heat. Gradually whisk the hot milk mixture into the cream cheese mixture until completely smooth and homogenous.
8. **Ice Bath Cool Down:** Pour the mixture into a 1-gallon ziploc freezer bag. Seal tightly and submerge the bag in the ice bath. Let stand, adding more ice as needed, until completely chilled (about 30 minutes).
9. **White Chocolate Prep:** While the mixture chills, melt 4 ounces of white chocolate in a double boiler. Let cool slightly.
10. **Churning Time!:** Pour the chilled ice cream base into your ice cream maker’s frozen canister. Turn on the machine.
11. **Flavor Infusion:** Add 1 teaspoon of butter flavoring (Frontier Natural Products recommended) and 1 teaspoon of peppermint extract through the opening in the top of the machine.
12. **Chocolate Swirls:** Slowly drizzle in the melted white chocolate while the machine is running. The chocolate will form flecks as it churns.
13. **Churn to Perfection:** Continue churning until the ice cream is thick and creamy, according to your ice cream maker's instructions.
14. **Freezing & Storage:** Pack the ice cream into an airtight storage container. Press a sheet of parchment paper directly onto the surface of the ice cream to prevent ice crystals. Seal tightly and freeze in the coldest part of your freezer for at least 4 hours, or until firm.