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1
Adjust an oven rack to center position and preheat oven to 325u00b0F. Spread the hickory bark and shells apart on a baking sheet with parchment paper and toast until fragrant, about 8 minutes.
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2
Combine milk and toasted hickory bark and shells in a large pot. Heat over medium-high heat, stirring frequently, until simmering. Adjust heat to maintain a bare simmer and cook for 15 minutes, stirring often. Remove from heat, let cool for 1 hour at room temperature, then cover and transfer to refrigerator for at least 4 hours and up to overnight.
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3
Strain milk through a fine mesh strainer lined with cheesecloth and discard solids.
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4
Whisk 2 cups of hickory milk with the cornstarch in a medium bowl and set aside. Combine remaining 2 cups hickory milk, cream, sugar, and salt in a large saucepan and bring to a boil over medium-high heat, stirring frequently to prevent scorching. Whisk milk/cornstarch mixture, then pour into boiling milk. Reduce heat to a bare simmer and cook, stirring constantly, until thickened, 2 to 3 minutes,
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5
Remove from heat, let cool slightly, then combine with cream cheese. Transfer to a blender in two batches and blend until thoroughly. Transfer to sealable containers and let cool at room temperature with no lids for 1 hour. Cover and transfer to refrigerator. Refrigerate about 4 hours.
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6
Process in an ice cream machine according to manufacturer's instructions. Remove to freezer-safe container and harden in the freezer for at least 4 hours before serving.
