Gin And Juice Ice Cream

• 2 cups Whole Hartzler's milk (green cap)
• 1 plus one teaspoon tablespoons Tapioca Flour
• 1.5 ounces Philly cream cheese
• 1\ teaspoons Diamond Crystal salt
• 2\ cups sugar
• 4 ounces sugar
• 200 milliliters Tanqueray gin

1. PREP-Mix 2 tablespoons of milk to tapioca flour to make a slurry. Mix cream cheese and salt together in medium largish bowl.
2. COOK-mix the rest of milk,cream,sugar and glucose over med-high heat.Bring to a rolling boil for 4 minutes. Remove from heat and whisk in tapioca slurry. Return mixture to a boil over medium high heat and cook till slightly thicker.About a minute.
3. CHILL- Gradually whisk hot milk mixture into cream cheese until smooth.Pour mix into 1 gallon zipper plastic bag. Chill mixture overnight and all flavors to become chummy.
4. MIX- Pour mix into canister and spin until thick and creamy. Add 100 ml gin at halfway point. Due to the high alcoholic nature\ontent the ice cream seems to take longer to freeze (30+) minutes and stays relativley soft.
5. MAKE "JUICE"-Mix pineapple and sugar together in medium heavy bottomed saucepan.Bring to boil. Mash that p-apple. Cook for 8 minutes at a hard simmer. Remove from heat. Add gin. Puree. At this point you can either strain or not. I choose to strain.
6. LAYER- gin ice cream and "juice" in alternate layers in freezable container. Try to wait at least 4 hours before eating.

milk, tapioca, cream cheese, salt, sugar, sugar, milliliters

Taken from food52.com/recipes/18854-gin-and-juice-ice-cream (may not work)