Apple Cider Ice Cream With Walnut Pralines - cream

Method

• Fill a large bowl with ice and water. Mix 2 Tbsp. of the 2 cups of milk with the cornstarch in a small bowl to make a slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Mix together the milk, cream, corn syrup, sugar, and cinnamon in a separate bowl.
• Bring the apple cider to a boil in a large saucepan over medium high heat. Boil for 10 minutes over medium heat, or until the apple cider has been reduced by one-half. Remove from heat, and slowly stir in the milk and cream mixture. Bring the mixture back to a rolling boil and boil for 4 minutes over medium-high heat. Immediately remove from heat and whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and stir with heat-proof spatula until slightly thickened. Remove from heat and gradually whisk the hot milk mixture and vanilla extract into the cream cheese until smooth.
• Pour the mixture into a gallon size Ziploc bag and place into ice bath for about 30 minutes or until cold.
• Pour the ice cream base into the frozen ice cream freezer bowl and spin until thick and creamy. Pack the ice cream into a container with an air tight light. Fold in the walnut pralines. Freeze in freezer until ice cream is firm.
• Using a wooden sppon, heat the sugars and cream in a saucepan over medium high heat. Once the mixture is boiling, stir in the walnuts, cinnamon, and butter. Without stirring, continue to heat until the temperature of the mixture reaches 240 degrees F.
• Remove from heat and let cool for 5 minutes.
• Stir mixture until it can be easily poured. Pour onto greased cookie sheet and cool until hardened. Break apart into small pieces.