Whirled White Chocolate Ice Cream. Everyone's favourite ice cream simplified and improved. Cream, fresh mint, high-quality white chocolate, sweetened condensed milk, vanilla, and peppermint essence form the base. No strange food kills, natural hue, and my favourite? This minty, smooth ice cream is produced in minutes without eggs or a sophisticated machine.
Ingredient
– 2 1/2 cups heavy cream– 1 cup fresh mint leave– 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 teaspoon
Direction
1
Simmer cream in a medium saucepan over medium heat for 30 seconds until just warm, then remove from heat. Stir in mint, cover, and soak 15-20 minutes.
2
Press vigorously on the mint to squeeze out any cream with a fine-mesh sieve into a basin. Get rid of mint. Cool the cream in the fridge for 1 hour or overnight.
3
Mix melted white chocolate and sweetened condensed milk in a small bowl until smooth and streak-free. Let cool fully.
4
Whip chilled cream in a large bowl for 3–4 minutes with an electric mixer until soft peaks form.
5
Whip in vanilla, peppermint, and salt. Use a spatula to gently fold in the white chocolate/condensed milk mixture until smooth.
6
To make pale green cream, remove half and stir with spirulina (or food colouring). To swirl the cream, spoon green cream into the bowl with white mint cream and gently fold in 2-3 strokes.
7
Place in a 9x5 loaf pan. Cover and freeze for 6 hours until stiff.
Scoop and enjoy ice cream after 5–7 minutes at room temperature!