No Churn Minted White Chocolate Swirled Ice Cream.
Ingredients
- 2 1/2 cups heavy cream
- 1 cup fresh mint leaves
- 3 1/2 ounces high-quality white chocolate, melted
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4-1/2 teaspoon peppermint extract
- 1/2 teaspoon flaky salt
- 1-2 teaspoons spirulina or green food coloring
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Instructions
- 1. Add the cream to a medium saucepan and bring to a simmer over medium heat, simmer 30 seconds, until just warm, immediately remove from the heat. Stir in the mint, cover and steep for 15-20 minutes. Using a fine-mesh strainer, strain the cream into a bowl, pressing hard on the mint to squeeze out any cream. Discard the mint. Transfer the cream to the fridge and chill until cold, 1 hour or overnight.
- 2. In a small bowl, combine the melted white chocolate and sweetened condensed milk until completely smooth and there are no streaks of chocolate. Let cool completely.
- 3. Using an electric mixer, whip the chilled cream in a large bowl until it forms soft peaks, 3-4 minutes. Add the vanilla, peppermint, and salt and whip until combined. Gently fold in the the white chocolate/condensed milk mixture using a spatula until just combined and smooth.
- 4. Remove half of the cream and stir in the spirulina (or food coloring), if using, until the cream is pale green.
- 5. Spoon the green cream into the bowl with white mint cream, gently fold the two together in 2-3 strokes until the cream is swirled. Transfer to a 9x5 inch loaf pan. Cover and freeze until firm, at least 6 hours.
- 6. Let ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Source
Original recipe: View Original