Categories: frozen dessert

Ingredients

• 2 cups whole milk, divided use
• 1 1/2 Tbsp. cornstarch
• 3 Tbsp. cream cheese, softened
• 1/8 tsp. salt
• 1 1/4 cups heavy cream
• 2/3 cup granulated sugar
• 2 Tbsp. corn syrup
• 2 Tbsp. dark roast coffee beans, coarsely ground
• 1/2 cup stout beer such as Guinness

Directions

1. In a small bowl, combine 2 Tbsp. milk with the cornstarch and mix well; set aside.
2. In a medium bowl, whisk together the cream cheese and salt; set aside.
3. Fill a large bowl with ice and water; set aside.
4. In a 4-quart saucepan, combine the remaining milk, the heavy cream, sugar and corn syrup and bring to a boil over medium-high heat. Boil 4 minutes. Remove from heat, add ground coffee and let steep 5 minutes. Strain mixture through a sieve lined with cheesecloth, wringing the cloth to extract as much liquid as possible. Discard coffee grounds.
5. Return mixture to saucepan and gradually whisk in the cornstarch mixture. Return to boil and cook, stirring until slightly thickened, about 1 minute. Remove from heat.
6. Gradually whisk the hot milk mixture into the cream cheese, whisking until smooth. Add beer and mix well. Pour mixture into a 1-gallon sealable plastic bag and submerge the bag into the bowl of ice water. let stand, adding ice as necessary, until well chilled, about 30 minutes.
7. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions.

8. makes about 1 quart

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