Egg Nog Ice Cream

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   1. Prepare ice cream maker for use following manufacturer instructions.

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   2. Place cream cheese in a large bowl to soften. (I use a 2-1/2 quart Pyrex.)

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   3. Whisk 1/4 cup milk and cornstarch together to make a slurry and set aside.

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   4. In a large pot (I use a 6-quart size), combine remaining milk, heavy cream, sugar, corn syrup, salt and nutmeg. Bring to a boil and cook for 4 minutes.

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   5. Add the slurry and cook for an additional 2 minutes.

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   6. Pour 1/4 cup of the ice cream mixture into bowl with cream cheese and whisk until smooth.

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   7. Add remainder of ice cream mixture and bourbon, combine completely.

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   8. Cover bowl and refrigerate until very cold, preferably overnight.

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   9. Pour mixture into ice cream maker and process according to manufacturer's instructions.

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    10. Transfer to a freezer-safe container and freeze until completely set.

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    Recipe adapted from Jeni's Ice Cream Base found on Saveur, developed by Jeni Britton-Bauer of Jeni's Splendid Ice Creams.

* Per serving · 4 servings · Values may vary.

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