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Ingredients
- 1/2 cups Sweetened, Condensed Milk
- 1 ounce, weight White Chocolate, Chopped Fine
- 1-1/2 teaspoon Peppermint Extract
- 1-1/2 teaspoon Vanilla Extract
- 1 pinch Salt
- 2 drops Red Food Coloring (optional)
- 1/4 cups Sour Cream
- 1-1/4 cup Heavy Cream, Cold
Method
- Microwave the sweetened condensed milk and white chocolate in a large bowl in 30-second intervals. Continue heating until the chocolate melts, stirring in between each additional 30-second burst. Let the mixture cool. Stir in peppermint extract, vanilla extract, salt, red food coloring (if using) and sour cream. Set aside.
- With an electric mixer on medium-high speed, whip the heavy cream to soft peaks. This should take about 2 minutes. Whisk one-third of whipped cream into the white chocolate mixture. Fold the remaining whipped cream into the white chocolate mixture until incorporated. Mixture will be very light and airy.
- Place in an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve. Makes about 1 quart.
