If there was ever a day you wanted to kiss your computer screen, this is it.
Have you ever heard of a buttermint? Aside from the literal interpretation—“a mint made with butter”—buttermints are those tiny, meltaway candies from restaurant mint bowls that felt like treasure as a kid.
Those little squares were everywhere in the ’90s as a restaurant-afterthought turned nostalgic obsession. I used to beg for extra handfuls when we went out to eat, convinced they were the best thing on earth. Of course, revisiting them as an adult was disappointing—childhood memories do that sometimes—but the memory of their creamy, buttery flavor stuck with me.
A few months ago I tried a buttermint ice cream at Jeni’s with a friend and it haunted me. It wasn’t the kind of flavor I normally choose—no chocolate ribbons or chunks—yet I sampled many flavors and couldn’t stop thinking about that one. This ice cream is a revelation: far better than the old mints, with a subtle peppermint lift and an incredibly creamy, buttery base that literally melts on your tongue. Small flakes of white chocolate scattered throughout take it over the top.
White Chocolate Buttermint Ice Cream
Ingredients
- 2 cups whole milk
- 1 1/2 tablespoons cornstarch
- 3 tablespoons cream cheese, softened to room temperature
- 1/2 teaspoon sea salt
- 1/8 teaspoon turmeric
- 1 1/4 cups heavy cream
- 2/3 cups granulated sugar
- 2 tablespoons light corn syrup
- 5 ounces high-quality white chocolate, chopped
- 3/4 teaspoon butter extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
Instructions
- In a small bowl, whisk 2 tablespoons of the milk with the cornstarch until smooth and set aside. In a separate large bowl, beat the softened cream cheese with the salt and turmeric until smooth—yes, it will turn yellow.
- In a large saucepan, combine the remaining milk, heavy cream, sugar and corn syrup. Heat over medium until it reaches a rolling boil; watch carefully so it doesn’t boil over. Once bubbling, boil for 4 minutes, stirring occasionally. Remove from heat and gradually whisk in the cornstarch mixture in three additions. Return to the stove and bring to a rolling boil again, stirring until it thickens slightly, about 1–2 minutes.
- Remove from heat and temper the cream cheese by whisking a small amount of the hot mixture into the bowl with cream cheese until smooth. Slowly whisk the rest in to combine. Prepare an ice bath in a large bowl with water and ice. Transfer the mixture to a one-gallon freezer bag, press out the air, seal, and place in the ice bath until cold, 30–45 minutes, adding more ice as needed.
- Melt the white chocolate and let it cool slightly. Pour the chilled ice cream base into your ice cream maker and churn according to manufacturer instructions (about 25 minutes with a KitchenAid attachment). After 10–15 minutes of churning, add the vanilla, butter and peppermint extracts. Slowly drizzle in the melted white chocolate during the remaining churn time so it forms delicate flakes.
- Transfer churned ice cream to a freezer-safe container, press plastic wrap directly onto the surface or cover with a lid, and freeze 2–6 hours. For a softer, gelato-like texture similar to Jeni’s, freeze for about 2 hours before serving.
Notes
[Recipe lightly adapted from Jeni’s Buttermint Ice Cream]
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I’m honestly not sure what to do with myself other than make more ice cream. This one is worth it.