Preparation:
1. In a large saucepan, pour in milk and cook over low heat, stirring occasionally. After about 15 minutes small milk bubbles will start to form around sides of pan. When steam begins rising, remove pan immediately from heat. Put milk in refrigerator until cool. 2. In large bowl, mix maple syrup, vanilla, buttermilk and condensed milk. 3. Pour in chilled 2% milk and stir with a whisk until blended. 4. Chill in refrigerator until cold. 5. Put the starlight mints in a large, zip-shut freezer bag. Place the bag on the floor or outside on the patio, and pound with a wooden meat cleaver or hammer. The mints should be crushed but not powdery. Add these just before freezing. 6. Freeze according to manufacturer's instructions 7. Store in plastic container with lid. Keep in freezer.
Put the starlight mints in a large, zip-shut freezer bag. Place the bag on the floor or outside on the patio, and pound with a wooden meat cleaver or hammer. The mints should be crushed but not powdery. Add these to the Very Vanilla just before freezin |
