"Rye Bread" Ice Cream

1. 1

   Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make slurry. Whisk the cream cheese and salt in a bowl. Fill a large bowl with ice water.

2. 2

   Toast the caraway seeds in a large saucepan over medium high heat until they are just starting to become fragrant. Then add the remaining milk, cream, sugar, and corn syrup. Bring the mixture to a simmer, remove from the heat and let steep for 1 hour or until the caraway flavor is strong enough for you.

3. 3

   Strain out the caraway seeds and return the infused mixture to the saucepan with the strips of orange zest. Bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and whisk in the cornstarch-milk mixture. Bring the mixture back to a boil with a heatproof spatula, thicken slightly, about a minute. Remove from the heat.

4. 4

   Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

5. 5

   Pour the ice cream base into the frozen canister, add the rye whiskey and spin until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of the freezer until firm, at least 4 hours.

No additional tips available.