Egg Nog Ice Cream

Directions

1. 1
   1. Prepare ice cream maker for use following manufacturer instructions.
2. 2
   2. Place cream cheese in a large bowl to soften. (I use a 2-1/2 quart Pyrex.)
3. 3
   3. Whisk 1/4 cup milk and cornstarch together to make a slurry and set aside.
4. 4
   4. In a large pot (I use a 6-quart size), combine remaining milk, heavy cream, sugar, corn syrup, salt and nutmeg. Bring to a boil and cook for 4 minutes.
5. 5
   5. Add the slurry and cook for an additional 2 minutes.
6. 6
   6. Pour 1/4 cup of the ice cream mixture into bowl with cream cheese and whisk until smooth.
7. 7
   7. Add remainder of ice cream mixture and bourbon, combine completely.
8. 8
   8. Cover bowl and refrigerate until very cold, preferably overnight.
9. 9
   9. Pour mixture into ice cream maker and process according to manufacturer's instructions.
10. 10
    10. Transfer to a freezer-safe container and freeze until completely set.
11. 11
    Makes about 1 quart.
12. 12
    Recipe adapted from Jeni's Ice Cream Base found on Saveur, developed by Jeni Britton-Bauer of Jeni's Splendid Ice Creams.