This is our first post & our first attempt at a recipe from the Jeni’s Splendid Ice Creams at Home cookbook. If you don’t have this book, you should stop reading this post, go to Amazon.com right now and purchase it. Then please continue reading of course.
Jay and I recently moved to Waco, Texas and are trying to stay cool with some delicious ice creams. We live in an extended stay hotel (for the next 2 months) and have limited amenities. I never would have considered an oven an amenity until we moved here. We have a refrigerator, microwave, a 2-burner stove, a coffee maker, and now an ice cream maker. Oh and about 1 square foot of counter space. We are trying to make the best out of our limited amenities, and have had encountered many frustrations and laughs along the way. The funniest times are when we are talking about a great meal we want to have in the next few weeks, we make a grocery list and one of us realizes we don’t have an oven, therefore enchiladas or lasagna probably won’t work out. We’ve improvised by using our stove top to make toast, and have found shortcuts for many things. Hopefully this blog will highlight our successes and give some of you laughs at our kitchen nightmares. So here goes our first documented recipe:
Savannah Buttermint Ice Cream
For this recipe you will need :
1 ice cream maker: (you can also buy one of those at Amazon.com.)
1 pot at least 4quarts
4 small or medium sized bowls + mixing utensils
1 large bowl + ice and water for an ice bath (we started out using the sink but realized it was too big, and had to wash one of our 4 bowls for the ice bath).
2 pint-sized containers for storage
2cups whole milk
1T + 1tsp cornstarch
3T cream cheese (softened)
1/2tsp fine sea salt
1/8tsp turmeric (optional)
1 1/4cups heavy cream
2/3cup granulated sugar
2T light corn syrup
3ounces white chocolate
8drops butter flavor
3-4drops pure peppermint essential oil
1. Prep – Combine 1T + 1tsp cornstarch mixed with 2T milk
2. Prep – Mix together 3T cream cheese + 1/2tsp fine sea salt until smooth
(optional 1/8tsp turmeric for color is. we didn’t use it here.)
3. Cook – Combine 2cups minus 2T whole milk, 1 1/4cups heavy cream, 2/3cup granulated sugar, and 2T light corn syrup. Bring to a rolling boil over medium-high heat, boil for 4 minutes.
(And yes, our coffee maker is on top of the microwave).
4. After boiling REMOVE from heat & add constarch/milk mixture.
Once combined put back on heat & cook for additional 1 minute.
5. Carefully wisk the hot milk into the cream cheese mixture until smooth.
Then add it all into the pot to combine.
6. Carefully pour the mixture into a gallon size Ziploc bag and cool in an ice bath for 30 minutes.
7. Prep- While you are waiting for your mixture to chill chop 3ounces white chocolate & melt.
(We used the microwave because we only have one pot, but you can use a double boiler too)
8. Turn your ice cream maker on, then pour in the cooled mixture.
Add 8drops of butter flavoring and 3-4drops of pure peppermint essential oils.
9. Drizzle in your melted chocolate. Continue to freeze your ice cream until it is thick about 20 minutes.
10. Pack your ice cream into a container & freeze for 4 hours. (or until you can’t wait to taste it!)
Overall, our recipe turned out very tasty. We might have cooked it with the cornstarch a few seconds too long, because it does have a very thick, buttery texture. I would prefer it a little thinner. But overall, a success.
*Updated July 2, 2011. We tried this recipe again, and found it tastes better with one less drop butter flavor and one more drop peppermint oil. This may just be the brands we had, but it is really delicious especially with dark chocolate sauce drizzled on top!