Egg Nog Ice Cream

1. Prepare ice cream maker for use following manufacturer instructions.
2. Place cream cheese in a large bowl to soften. (I use a 2-1/2 quart Pyrex.)
3. Whisk ¼ cup milk and cornstarch together to make a slurry and set aside.
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. Add the slurry and cook for an additional 2 minutes.
6. Pour ¼ cup of the ice cream mixture into bowl with cream cheese and whisk until smooth.
7. Add remainder of ice cream mixture and bourbon, combine completely.
8. Cover bowl and refrigerate until very cold, preferably overnight.
9. Pour mixture into ice cream maker and process according to manufacturer’s instructions.
10. Transfer to a freezer-safe container and freeze until completely set.

Makes about 1 quart.

Recipe adapted from Jeni’s Ice Cream Base found on Saveur, developed by Jeni Britton-Bauer of Jeni’s Splendid Ice Creams.