Jenis Splendid Savannah Buttermint Ice Cream Recipes
JENI'S SPLENDID SAVANNAH BUTTERMINT ICE CREAM
Pairs well with: Wedding cake. Chocolate cake or fudge brownies. Milk chocolate bunnies. A salty, buttery mint ice cream with white chocolate flecks. Turmeric adds a soft ivory yellow. Savannah Buttermint Ice Cream was inspired by the pastel-colored white chocolate disks found in old-timey chocolate shops and those powdery, melt-in-your-mouth mint candies in the restaurants of our grandparents' generation. It's slightly salty, minty, and very buttery. The white chocolate flecks give it a pronounced creaminess. There is a special ingredient in this ice cream: the butter flavor. It's one of very few flavorings that we stock in our kitchen, but believe me, it's the right thing here. We use one from Frontier Natural Products, and it's potently concentrated. A bit of turmeric gives the ice cream color but no added flavor. The creamy pale yellow hue sets the mood for buttermint: Easter baskets, white gloves, and baby showers.
Provided by Cook4_6
Categories Dessert
Time 4h45m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- PREP.
- 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.
- COOK.
- 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.
- CHILL.
- 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.
- FREEZE.
- When the ice cream is almost ready to be churned, melt the white chocolate in a double boiler; let cool slightly.
- 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. 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.
JENI'S SPLENDID ROASTED STRAWBERRY AND BUTTERMILK ICE CREAM
Jeni's Splendid Ice Cream is very famous out of Columbus Ohio. She generously gave one of her recipes in Ohio Magazine June 2011 issue.She said she puts some cream cheese in her recipes to give it some body. Timing does not include 4 hour freezing time.
Provided by retiree09
Categories Ice Cream
Time 1h15m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Hull strawberries and slice. Combine strawberries with sugar in an 8" square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
- Mix about 2 Tbls of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
- Combine the remaining milk, 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 heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture in to the cream cheese until smooth.Add the buttermilk and reserved strawberry puree and blend well. 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.
- Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished 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. Makes about 1 quart.
- Serve with refrigerated strawberry puree poured over the top.
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5 THINGS YOU DIDN’T KNOW ABOUT SAVANNAH BUTTERMINT ICE …
From jenis.com
Estimated Reading Time 3 mins
- It was created as an anti-mint chocolate chip. Jeni has never been a fan of mint ice creams. But when she opened her first ice cream stand in 2002, she knew she had to offer something to the mint-loving crowd.
- It’s reminiscent of butter mint candies. You know the ones—those chewy, pastel peppermint candies commonly served at restaurants decades ago. “My grandmother used to get those butter mints all the time,” Jeni recalls.
- It’s made with butter flavor. Savannah Buttermint’s butteriness hails from an all-natural butter flavoring—one of the few we stock in our kitchen. “It’s all natural, it’s derived from butter, but it smells like too much butter,” Jeni says.
- We’ve barely tweaked the recipe since the beginning. But the technique has changed. Our ice cream recipe hasn’t changed much since the beginning, but the technique has.
- Why Savannah is in the name. Not long before creating this flavor, Jeni finished Midnight in the Garden of Good and Evil—a famed book centered around a murder in the heart of old Savannah.
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