Toasted Walnut Ice Cream

• 1.5 ounces cream cheese
• 1 tablespoon 1 tsp corn starch
• 2 cups whole milk
• 1 1/4 cups heavy cream
• 3/8 cup light brown sugar
• 1 1/2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 5 ounces toasted walnut pieces

1. In a large pot, pour in the milk and cream. Take 2 tbsp of this mixed milk and cream and add it into a small bowl with the cornstarch, combine well and set aside.
2. Into the pot of milk and cream, add corn syrup and sugar. Bring to a boil over a medium heat. On a simmer, continue stirring for 4 minutes. Remove from heat, stir in the cornstarch mixture and bring this back to a boil. Cook for an additional minute, stirring constantly until the mixture thickens slightly.
3. In a large bowl add some of the milk mixture to the cream cheese, whisking to incorporate until no cream cheese lumps are left. Add the rest of the milk mixture, salt, vanilla extract and the walnut liquor. In a ziplock bag or in another bowl, let the mixture cool over an ice bath. Refrigerate the cooled mixture for at least 4 hours or overnight.
4. Pour the chilled mixture through a fine mesh strainer and then into your ice cream machine and proceed with your unit's instructions. Once the machine is done churning, mix the cooled, toasted walnuts and store in the freezer. This ice cream stays soft and scoopable but if it's gotten hard, let it come to room temperature for 2-5 minutes before serving.

cream cheese, corn starch, milk, heavy cream, light brown sugar, light corn syrup, salt, vanilla

Taken from food52.com/recipes/19028-toasted-walnut-ice-cream (may not work)