Jeni’s Buttermint Ice Cream
One of my absolute favorite food bloggers is How Sweet It Is. Her photography is so beautiful and her writing style is witty and entertaining. You will love it. I promise!
Anywho, a few weeks ago she posted on Instagram that she was at an Jeni’s, an ice cream shop that started in Ohio (where I was born.) I explored Jeni’s website and started drooling at all of the incredible ice cream flavors they create. I checked the store list and sadly, there are no shops in Orlando or anywhere in Florida. BUT, Jeni’s has a cookbook! And since I am still LOVING my ice cream maker, I decided to order her cookbook and make these tasty creations at home.
The book is gorgeous. I wanted to lick every page.
I decided to try out Jeni’s Savannah Buttermint Ice Cream first. This flavor is based off of those small, pastel-colored, soft candies you’d find in a big bowl on your way out restaurants back in the day (remember those!?) with a big silver spoon to scoop a bunch into your hand.
Combining butter flavoring and peppermint oil – the recipe sounded both decadent and refreshing. I couldn’t find “natural butter flavor” so I used butter extract, which is at the grocery store next to the vanilla extract, almond extract and whatnot. I didn’t even know that butter extract existed! I’ve looked up other ways to cook with it and I’m excited to use it in baking and frosting recipes. Do you have any good recipes or ideas that incorporate butter extract?
The recipe also calls for peppermint essential oil. I had to order this because none of my local shops carried it (even though one guy pointed me in the direction of peppermint aromatherapy oil at the market, which is NOT edible, by the way!) I don’t think that peppermint extract would have achieved quite the same intense minty flavor, but I’m sure it’d still be yummy as a substitute if you can’t find peppermint oil.
This ice cream is a labor of love. There are quite a few steps that go into the final product. So make sure you have some time to dedicate putting this together, but the result is absolutely incredible. Ohmygosh. It’s perfectly buttery, minty and white chocolate-y with a delicate hint of saltiness.
I added a little extra turmeric, which is the seasoning that give the ice cream a hint of yellow. It doesn’t add any flavor so it didn’t mess with the taste of the ice cream, but I think mine was probably a bit more yellow than Jeni’s.
You melt white baking chocolate and then drizzle it into your ice cream maker before the ice cream is finished churning, and it creates these incredibly flecks of crunchy white chocolate perfectly peppered throughout the ice cream. The texture combination is just perfect.
It took immense willpower to savor this one quart of ice cream over a five day span. Which is as long as we could possible make this last… portioning out tiny scoops every night so we didn’t gobble it up in one seating! I cannot wait to make this again soon. But really, I can’t wait to plan a vacation that pit stops through one of the cities where Jeni’s has her shops so I can try more of her flavors in person.
Hugs, kisses + yummy dishes… xoxo
Jeni's Buttermint Ice Cream
- Total Time: About 5 hours
- YIELDS 1 quart
- 2 cups whole milk
- 1 Tablespoon + 1 teaspoon cornstarch
- 3 Tablespoons cream cheese, softened
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon turmeric
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 Tablespoons light corn syrup
- 3 ounces white chocolate, chopped
- 8 drops natural butter flavor (I used butter extract)
- 4 drops pure peppermint essential oil
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese, salt, and turmeric in a medium bowl until smooth.
- Fill a large bowl with ice and water.
- Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.
- Remove from the heat and gradually whisk in the cornstarch slurry.
- Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth.
- Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag in the ice bath.
- Let stand, adding more ice as necessary, until cold, about 30 minutes. (I let mine sit for an hour.)
- When the ice cream is almost ready to be churned, melt the white chocolate in a double boiler; let cool slightly. (But not too much! You want it to be pourable to drizzle into the ice cream maker.)
- Pour the ice cream base into the frozen canister and turn on the machine.
- Drop the butter flavoring and peppermint through the opening in the top of the machine. (I tasted mine at this point to see if I wanted more or less of the butter/peppermint flavors and adjusted to my taste.)
- Slowly drizzle in the melted chocolate; it will form into flecks in the churning cream.
- Continue to spin the ice cream until thick and creamy.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours.
Ice cream recipe from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer, Copyright 2011.