Hickory Bark Ice Cream

Ingredients

• 0.5 pound candy coating disks (see note above)
• 0.3 cup cornstarch 
• 4 ounces cream cheese softened ()
• 1 cup cup heavy whipping cream 
• 1 cup nuts smashed (see note above)
• 1 pinch salt 
• 1 cup sugar 
• 4 cups milk whole

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• pot
• sieve
• blender
• ice cream machine
• cheesecloth

Directions

1. Adjust an oven rack to center position and preheat oven to 325°F.
2. Spread the hickory bark and shells apart on a baking sheet with parchment paper and toast until fragrant, about 8 minutes.
3. Combine milk and toasted hickory bark and shells in a large pot.
4. Heat over medium-high heat, stirring frequently, until simmering. Adjust heat to maintain a bare simmer and cook for 15 minutes, stirring often.
5. Remove from heat, let cool for 1 hour at room temperature, then cover and transfer to refrigerator for at least 4 hours and up to overnight.
6. Strain milk through a fine mesh strainer lined with cheesecloth and discard solids.
7. Whisk 2 cups of hickory milk with the cornstarch in a medium bowl and set aside.
8. Combine remaining 2 cups hickory milk, cream, sugar, and salt in a large saucepan and bring to a boil over medium-high heat, stirring frequently to prevent scorching.
9. Whisk milk/cornstarch mixture, then pour into boiling milk. Reduce heat to a bare simmer and cook, stirring constantly, until thickened, 2 to 3 minutes,
10. Remove from heat, let cool slightly, then combine with cream cheese.
11. Transfer to a blender in two batches and blend until thoroughly.
12. Transfer to sealable containers and let cool at room temperature with no lids for 1 hour. Cover and transfer to refrigerator. Refrigerate about 4 hours.
13. Process in an ice cream machine according to manufacturer’s instructions.
14. Remove to freezer-safe container and harden in the freezer for at least 4 hours before serving.