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1
Dissolve the cornstarch in 50ml while milk, leave to rest.
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2
In a small saucepan combine the heavy cream and the leftover milk, add cloves, crushed cardamom pods and a star anise (all toasted) and powdered cinnamon, powdered ginger and a pinch of salt, bring to boil, take off heat and leave to steep for 45min.
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3
Sieve the mixture, discarding the spices. Return the liquid into the saucepan, add the sugar, bring to an almost boil, add the cornstarch milk and cook on medium constantly stirring until thickened. Take off heat, add the cream cheese, stir until smooth. Cool to room temp and transfer into the fridge overnight.
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4
Freeze in your ice cream maker according to the manufacturer's instructions adding a couple of drops of vanilla and almond extracts each at the start and the chopped stollen bites at the finish of the churning process. Opt for a really fancy store-bought stollen, think tons of raisins, dried cherries or cranberries, almonds, candied orange zest and marzipan, or simply make your own. If a store-bought stollen is good but still lacks in the marzipan department, simply add extra chopped marzipan bites.
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5
Store in an airtight container in the freezer for at least 4 hours until set or spoon right away.
