Ingredients
- 5 About 5 cups of dairy product (combination of milk, half and half, and heavy cream. I used 1 cup milk, 2 cups half and half and two cups heavy cream. Ordinarily I use a higher ratio of milk, but I had less milk than I thought in the refrigerator)
- 1 cup sugar
- 2 tablespoons corn starch
- 1 tablespoon cream cheese (low fat is fine, fat free is a crime against nature)
- 2 1/2 ounces blue curacao
- 1 1/2 ounces white crème de cacao
- 1 tablespoon vanilla extract
- Splash of almond extract
Preparation
Step 1
Set aside one cup of heavy cream (or half and half if you’re not using any heavy cream). But three tablespoons (or so, no need to be precise here) in a separate bowl and mix with the corn starch. Set to the side. Put your remaining dairy product in a saucepan over moderate-low heat. Once the milk mixture is warm, whisk in the sugar and stir till dissolved. Meanwhile, whisk the cream cheese in a large bowl (or preferably a large liquid measure) until really soft. Continue heating the milk mixture until lots of small bubbles form (not to boiling) and then add in the corn starch mixture. Whisk frequently until the mixture is thickened (I’m very imprecise on this part and just go by the way it ripples when I stir—you want big soft waves not little ripples). Pour into the bowl with the cream cheese and whisk quickly until the cream cheese is dissolved.
Mix the spirits and extracts together. Allow the custard to cool somewhat then add in the spirits. Then pour in the reserved cream until your total volume is six cups. Put in the refrigerator and chill until cold. Then freeze in your ice cream maker following the directions of your machine. Put in the refrigerator until hard.
The amount of liquor in this means that it will never freeze really hard. But it is fairly delicious.