Kahlua Ice Cream With Dulce de Leche and Espresso Beans

Step 1

1 Whisk about 2 tablespoons of the milk with the cornstarch in a small bowl to form a smooth slurry

Step 2

2 Whisk together the cream cheese and salt in a medium bowl until smooth

Step 3

3 Combine the remaining milk, the heavy cream, sugar and corn syrup in a large (4-quart) saucepan, over medium-high heat

Step 4

4 Bring to a rolling boil, reducing the heat as needed to make sure the mixture does not boil over; cook for 4 minutes

Step 5

5 Remove from the heat just long enough to gradually whisk in the cornstarch slurry; return the mixture to a boil over medium-high heat and cook for about 1 minute, stirring with a spatula until slightly thickened, with a consistency a little thicker than heavy cream

Step 6

6 Remove from the heat

Step 7

7 Gradually whisk the hot-milk mixture into the cream cheese until smooth

Step 8

8 Cover the bowl; refrigerate it until thoroughly chilled, preferably overnight

Step 9

9 After the base has been chilled, whisk in the Kahlúa until thoroughly incorporated

Step 10

10 When you are ready to churn, assemble your ice cream machine according to the manufacturer's directions and turn it on

Step 11

11 Pour in the chilled ice cream base and spin until it's thick and creamy -- about the consistency of soft-serve ice cream

Step 12

12 Meanwhile, sprinkle about a fourth of the espresso beans onto the bottom of your final storage container

Step 13

13 Spray a small disher (scoop, or two tableware spoons) with cooking oil spray, in order to dollop small mounds (about 1-teaspoon size) of the dulce de leche on the bottom of the container as well

Step 14

14 Pack the ice cream into the storage container, alternating it with additional layers of the espresso beans and dulce de leche, ending with a layer of the add-ins on top; do not stir (to retain the layering)

Step 15

15 Press a sheet of parchment paper directly against the surface, and seal with a tight-fitting lid

Step 16

16 Freeze in the coldest part of your freezer until firm, at least 4 hours

Step 17

17 NOTE: To chill the base mixture faster, pour it into a gallon-size resealable zip-top bag and seal

Step 18

18 Submerge the sealed bag in an ice-water bath in a large bowl

Step 19

19 Let stand, adding more ice as necessary, until cold, at least 1 hour