Bourbon Mud Cake Ice Cream

1. 1

   In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese and salt until smooth.

2. 2

   In a large saucepan, combine the remaining milk with the heavy cream, 1/2 cup sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

3. 3

   Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.

4. 4

   Make the chocolate coffee bourbon sauce: Bring cocoa, brewed coffee, 2 TB. bourbon and remaining 1/2 cup sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate, vanilla and remaining tablespoon bourbon.

5. 5

   Stir sauce into ice cream base. Cover and chill, then churn according to the manufacturer's instructions. Transfer to a container and freeze until firm.

* Per serving · 4 servings · Values may vary.

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