Categories: frozen dessert
Ingredients
- 2 cups whole milk, divided use
- 1 Tbsp. PLUS 1 tsp. cornstarch
- 3 oz. cream cheese, softened
- 1/2 tsp. salt
- 1 1/4 cups heavy cream
- 2 Tbsp. corn syrup
- 2/3 cup granulated sugar
- 2 tsp. vanilla extract
Directions
- In a small bowl, combine 2 Tbsp. of the milk with the cornstarch and mix well; set aside.
- In a medium bowl, whisk together the cream cheese and salt; set aside.
- Fill a large bowl with ice and water; set aside.
- Place sugar in a 4-quart saucepan over medium heat and cook without stirring until the sugar starts to melt and the edges begin to darken, then use a heat-safe spatula to push the edges of the melted sugar toward the center. Continue stirring and pushing the sugar around until it is melted and evenly golden amber in color. Remove from heat and stirring constantly, slowly add a bit of the heavy cream mixture to the sugar. It will fizzle, pop and spurt (be careful). Stir until well combined, then add a little more cream. Continue stirring and adding cream, a little at a time, until all of the cream is incorporated.
- Return the pot to medium heat and add the remaining milk. Bring to a full boil and boil 4 minutes. Remove from heat and gradually whisk in the cornstarch mixture. Return to heat and cook 2 minute or until slightly thickened. Remove from heat.
- Gradually whisk the hot milk mixture and vanilla extract into the cream cheese mixture until smooth.
- Pour mixture into a 1-gallon sealable plastic bag and submerge the bag in the bowl of ice water. Let stand, adding ice as necessary, until well chilled, about 30 minutes. Or refrigerate overnight.
- Transfer mixture to an ie cream maker and freeze according to manufacturer’s instructions.
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makes about 1 quart