Salt & Straw Freckled Mint Chip Ice Cream Starter
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Founded in Portland, Oregon, by cousins Kim and Tyler Malek, Salt & Straw is a small-batch ice cream company beloved for unbelievably delicious flavors. Experience the legendary ice cream at home with this artisanal starter. Our twist on the Freckled Mint Chip recipe features luscious semisweet chocolate that's specially crafted to create crunchy "freckles," which provide a delicate contrast to velvety ice cream with the refreshing flavor of organic peppermint.
- 9.95 oz. (makes approx. 1 quart of ice cream).
- Just add half-and-half and heavy cream to the ice cream starter and vegetable oil to the chocolate.
- Made in USA.
- Sugar, semisweet chocolate (sugar, unsweetened chocolate, milkfat, cocoa butter, unsweetened chocolate processed with alkali, soy lecithin, natural vanilla extract), natural and organic peppermint flavors, natural vanilla flavor, natural color (spirulina, sucrose syrup, maltodextrin, citric acid), sea salt, beta carotene.
- Contains dairy, soy, tree nuts (coconut).
- This product is prepared and packaged using equipment that may come in contact with wheat/gluten, egg, dairy, tree nuts (pecans, almonds).
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Directions for using Salt & Straw icecream starterHi Sherri, The directions are: 2 cans (each about 14 oz./400g) coconut cream or coconut milk 1 package ice cream starter (included) 1 package chocolate chips (included) 1 Tbs. canola oil 1. Preheat an oven to 200 degrees F (95 degrees C). Place unopened cans of coconut cream in oven for 4 minutes. Carefully remove cans from oven and shake vigorously to combine. (Alternatively, pour coconut cream into a microwave-safe bowl. If liquid and solids have separated, microwave for 30 seconds, then stir. Continue to microwave in 30-second increments, stirring each time, until smooth and uniformly combined.) Let cool for 1 minute. 2. In a bowl, whisk together coconut cream and ice cream starter until starter has dissolved, about 1 minute. 3. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. 4. Meanwhile, in a small microwave-safe bowl, combine chocolate chips and oil. Microwave in 15-second intervals until chocolate is melted. Stir until smooth. 5. During the last 5 minutes of freezing, with motor running, drizzle melted chocolate into ice cream. 6. Transfer ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart (1 liter). Variation: To make ice cream with dairy, omit coconut cream. In a bowl, whisk ice cream starter with 1 1/2 cups (375 ml) cold half-and-half until starter has dissolved, about 1 minute, then stir in 1 1/2 cups (375ml) cold heavy cream. Transfer to an ice cream maker and freeze as directed above.Date published: 2019-06-28