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1
Warm 1 cup milk, sugar, corn syrup, cream, and cinnamon sticks in a medium saucepan. Once warm (do not boil) remove from heat, cover and let steep at room temperature for one hour. When steeping is almost complete, fill a large bowl with ice water. In a small bowl, mix 2 Tablespoons of the milk with the cornstarch. In a medium bowl, whisk the cream cheese and salt until smooth.
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2
After steeping is complete, remove cinnamon sticks with a slotted spoon. Add remaining milk and begin rewarming. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes.
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3
Remove from heat and off heat gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into the cream cheese and whisk until smooth. Pour the mixture through a sieve into a gallon bag, seal tightly, and set baggie in the ice water bath, cover with some ice, and let stand until cold, about 20 minutes or longer.
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4
Once ice cream base is chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Sprinkle a layer of cranberries and walnuts into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of fruit and nuts and ice cream until the container is full.
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5
Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.
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6
Heat water and sugar in a small saucepan. Add the cranberries and cook over low heat, stirring frequently, until all but about 1 Tablespoon of the syrup has been absorbed, about 5 minutes. Remove from the heat and add the whiskey. Cool completely before adding to ice cream. Cranberries can be prepared up to a day in advance.
