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Jeni’s Splendid Savannah Buttermint Ice Cream: A Nostalgic Culinary Journey

My grandmother, bless her heart, always had a candy dish overflowing with pastel-colored, melt-in-your-mouth mints. Their gentle sweetness and cool, refreshing flavor evoke memories of Sunday afternoon visits filled with warmth and laughter. This ice cream, with its unique buttermint profile and creamy white chocolate flecks, is like a frozen love letter to those simpler times, a delicious reminder of the simple joys in life.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Freeze Time: 4 hours
Yields: 1 quart
Serves: 6-8
Dietary Type: Vegetarian

Ingredients

2 cups whole milk
1 tablespoon cornstarch
1 teaspoon cornstarch
3 tablespoons cream cheese, softened
½ teaspoon fine sea salt
⅛ teaspoon turmeric
1 ¼ cups heavy cream
⅔ cup sugar
2 tablespoons light corn syrup
3 ounces white chocolate, chopped
8 drops butter flavor extract, natural (Frontier Natural Products recommended)
3-4 drops peppermint oil, pure

Equipment Needed

Small bowl
Medium bowl
Large bowl
Whisk
4-quart saucepan
Heatproof spatula
1-gallon Ziploc freezer bag
Double boiler
Ice cream maker
Storage container
Parchment paper

Instructions

PREP: In a small bowl, whisk together about 2 tablespoons of the whole milk with the 1 tablespoon of cornstarch to form a smooth slurry. Ensure there are no lumps.
In a medium bowl, thoroughly whisk the softened cream cheese, fine sea salt, and turmeric until the mixture is completely smooth and homogenous. This step is crucial for achieving a creamy texture in the final ice cream.
Prepare an ice bath by filling a large bowl with ice and water. The ice bath will be used to quickly chill the ice cream base.
COOK: Combine the remaining whole milk, heavy cream, sugar, and light corn syrup in a 4-quart saucepan. Place the saucepan over medium-high heat and bring the mixture to a rolling boil. A rolling boil is characterized by bubbles that cannot be stirred down.
Once the mixture reaches a rolling boil, continue to boil it for exactly 4 minutes, stirring occasionally to prevent scorching. This step is essential for proper sugar dissolution and flavor development.
Remove the saucepan from the heat and gradually whisk in the cornstarch slurry, ensuring that it is fully incorporated and there are no lumps.
Return the saucepan to medium-high heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens slightly. This should take about 1 minute. The mixture should coat the back of the spatula. Remove from heat.
CHILL: Gradually whisk the hot milk mixture into the bowl containing the cream cheese mixture until everything is smooth and well combined. This process is called tempering and prevents the cream cheese from curdling.
Pour the mixture into a 1-gallon Ziploc freezer bag. Seal the bag securely, removing as much air as possible.
Submerge the sealed bag in the prepared ice bath. Let the bag stand in the ice bath, adding more ice as necessary to maintain a cold temperature, until the mixture is thoroughly chilled. This usually takes about 30 minutes. Stir the mixture in the bag occasionally to ensure even cooling.
FREEZE: When the ice cream base is nearly chilled and you are ready to churn it, melt the white chocolate in a double boiler or a heatproof bowl set over a simmering pot of water. Be careful not to overheat the chocolate, as it can seize and become grainy.
Once the white chocolate is melted and smooth, remove it from the heat and let it cool slightly. This prevents the hot chocolate from melting the ice cream base prematurely during churning.
Pour the chilled ice cream base into the frozen canister of your ice cream maker and turn on the machine according to the manufacturer’s instructions.
While the ice cream maker is churning, add the butter flavor extract and peppermint oil through the opening in the top of the machine.
Slowly drizzle in the melted white chocolate. As it enters the churning cream, the white chocolate will solidify and form into small, desirable flecks throughout the ice cream.
Continue to spin the ice cream until it reaches a thick and creamy consistency. The time required for churning will vary depending on the ice cream maker.
PACK: Transfer the finished ice cream into a freezer-safe storage container. Press a sheet of parchment paper directly against the surface of the ice cream to prevent ice crystal formation. Seal the container with an airtight lid.
Freeze the ice cream in the coldest part of your freezer until it is firm, which should take at least 4 hours. This final freezing period allows the ice cream to fully harden and develop its optimal texture.

Expert Tips & Tricks

For an even smoother ice cream base, consider using an immersion blender after chilling. This helps break down any remaining lumps and ensures a perfectly creamy texture.
Be careful not to over-churn the ice cream, as this can result in a grainy texture. Churn until it reaches a soft-serve consistency and then transfer it to the freezer for final hardening.
If you don’t have butter flavor extract, you can use a small amount of melted butter (about 1 tablespoon) in its place, but be mindful that this will slightly alter the texture and fat content of the ice cream.
Adding a tablespoon of vodka can help reduce ice crystal formation and keep the ice cream scoopable.
Chill your ice cream maker bowl for at least 24 hours before use to ensure it is properly frozen and can efficiently churn the ice cream.

Serving & Storage Suggestions

Serve Jeni’s Splendid Savannah Buttermint Ice Cream chilled, preferably in a pre-chilled bowl or cone. Garnish with fresh mint leaves or additional chopped white chocolate for an elegant presentation.

Store leftover ice cream in the freezer for up to two weeks in an airtight container. For best results, keep the container in the back of the freezer, where the temperature is more consistent. Properly stored, it should maintain its creamy texture and flavor.

Allow the ice cream to soften slightly at room temperature for a few minutes before scooping for optimal enjoyment.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	436.9 kcal	N/A
Calories from Fat	252 g	58%
Total Fat	28 g	43%
Saturated Fat	17.1 g	85%
Cholesterol	87 mg	29%
Sodium	288.6 mg	12%
Total Carbohydrate	43.5 g	14%
Dietary Fiber	0.1 g	0%
Sugars	37 g	147%
Protein	4.8 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a richer flavor, substitute some of the whole milk with half-and-half or additional heavy cream.
If you prefer a stronger mint flavor, increase the amount of peppermint oil slightly, but be cautious, as too much can overpower the other flavors.
Experiment with different types of white chocolate. Using a higher-quality white chocolate will enhance the overall flavor and texture of the ice cream.
For a dairy-free version, try using coconut milk or almond milk in place of the whole milk and heavy cream, but note that this will affect the final texture and flavor. You may also need to use a dairy-free cream cheese alternative.
Add crushed peppermint candies for extra crunch and minty flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this ice cream without an ice cream maker?
A: While an ice cream maker is recommended for the best texture, you can try the “no-churn” method. Freeze the base in a shallow container, and every 30 minutes, use a fork to break up ice crystals until a creamy texture is achieved.

Q: Why is turmeric added to the ice cream?
A: Turmeric is added for its natural coloring properties, giving the ice cream a soft, ivory-yellow hue reminiscent of buttermint candies. It does not significantly affect the flavor.

Q: Can I use peppermint extract instead of peppermint oil?
A: While you can substitute peppermint extract, peppermint oil provides a more concentrated and intense mint flavor, so you may need to adjust the amount to achieve the desired taste. Start with a smaller amount and add more to taste.

Q: What can I do if my white chocolate seizes when melting it?
A: If your white chocolate seizes, try adding a teaspoon of vegetable oil or shortening to the chocolate and stirring until smooth. Be careful not to overheat the chocolate in the first place.

Q: How long does the ice cream last in the freezer?
A: Properly stored in an airtight container, this ice cream will last for up to two weeks in the freezer while maintaining good quality.

Final Thoughts

This Savannah Buttermint Ice Cream is more than just a dessert; it’s an experience, a journey back to cherished memories and simpler times. I encourage you to try this recipe and share the joy of this uniquely flavored ice cream with your loved ones. Whether you’re serving it at a summer barbecue or enjoying it on a cozy night in, this ice cream is sure to delight. Experiment with variations and make it your own, and don’t hesitate to share your feedback. Bon appétit!

Jeni’s Splendid Savannah Buttermint Ice Cream Recipe