Hickory Bark Ice Cream

Name: Hickory Bark Ice Cream
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 2
Cuisine: Global
Ingredients: 227 grams shagbark hickory bark, broken in to pieces small enough to fit in a large pot (see note above); 59 milliliters cornstarch; 113 grams (1/2 brick) cream cheese, softened; 237 milliliters heavy cream; 237 milliliters smashed hickory nuts or shells (see note above); 1 pinch pinch salt; 237 milliliters sugar; 946 milliliters whole milk

Watching your figure? This gluten free recipe has 2425 calories, 34g of protein, and 149g of fat per serving. This recipe serves 2. This recipe covers 37% of your daily requirements of vitamins and minerals. It is perfect for Summer. Head to the store and pick up milk, sugar, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 24 hours.

Instructions

Adjust an oven rack to center position and preheat oven to 325°F.

Equipment you will use

Oven

Spread the hickory bark and shells apart on a baking sheet with parchment paper and toast until fragrant, about 8 minutes.

Ingredients you will need

Pasta Shells

Bark

Toast

Equipment you will use

Baking Paper

Baking Sheet

Combine milk and toasted hickory bark and shells in a large pot.

Ingredients you will need

Pasta Shells

Bark

Milk

Equipment you will use

Pot

Heat over medium-high heat, stirring frequently, until simmering. Adjust heat to maintain a bare simmer and cook for 15 minutes, stirring often.

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.

Strain milk through a fine mesh strainer lined with cheesecloth and discard solids.

Ingredients you will need

Milk

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Sieve

Cheesecloth

Whisk 2 cups of hickory milk with the cornstarch in a medium bowl and set aside.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cream

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

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,

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Whisk

Remove from heat, let cool slightly, then combine with cream cheese.

Ingredients you will need

Cream Cheese

Transfer to a blender in two batches and blend until thoroughly.

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Blender

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.

Process in an ice cream machine according to manufacturer’s instructions.

Ingredients you will need

Ice Cream