2 cups of milk 1 tablespoon plus 1 teaspoon of cornstarch 3 heaping tablespoons of cream cheese (softened) pinch of kosher or sea salt 1 1/4 cup of heavy whipping cream 1/2 cup of sugar 2 tablespoons of light corn syrup 1/4 cup of Cognac
1. Make a slurry by mixing two tablespoons of milk with the cornstarch until it forms a paste. In a separate bowl, whisk the cream cheese until it’s smooth. Prep your ice water bath by filling a large bowl with water and ice cubes (this will cool your base quickly). 3. Combine the rest of the milk, sugar, whipping cream, and corn syrup in a medium pot. Bring the mixture to a slow boil over medium heat and boil for four minutes before removing from the heat. 4. Whisk in the cornstarch slurry, then bring the mixture back to a boil over medium-high heat. Cook, stirring the mixture, until it begins to thicken (this should take about one minute). 5. Whisk the cream mixture into the bowl with the cream cheese until it’s smooth. Stir in the Cognac. 6. Transfer the ice cream base into 1 gallon Ziploc freezer bag and seal tightly. Place the bag in the ice bath and let sit until completely cooled (about 30 minutes). 7. Process the ice cream according to your ice cream maker’s instructions and then transfer to the freezer for at least four hours (though, given the addition of the alcohol, I’d recommend freezing for 6).