Savannah Buttermint Ice Cream

I didn't have butter flavor, but I use Lorann's Sweet Dough Baking Emulsion, which has a lovely buttery flavor to it. Instead of using peppermint essential oil, I use pure peppermint extract...just a little at a time. I didn't want the peppermint to overpower the ice cream. I only had white chocolate chips, which was a mistake. Chips have an additive that makes melting them nice and smooth, very difficult. Next time, I'll use block white chocolate so that it breaks into beautiful chips. Either way, the ice cream tasted just like the buttermints that we get at a restaurant where we eat. The turmeric gives a beautiful yellow color, without affecting the flavor. I usually make an egg custard ice cream, but I have to say that Jeni's cream cheese "secret ingredient" rather than egg is a great substitute. Super creamy. The next day I made "Funfetti Cookies" (on my blog) and used the ice cream to turn these into ice cream sandwiches. Fabulous!