A fresh cherry kiss is discovered in the first spoonful of the ice cream. A smoky aftertaste similar to aged wine follows.
Inspired by the vanilla bean ice cream recipe in Jeni’s Splendid Ice Creams At Home.
In a small bowl, whisk together 4 tablespoons of milk with the cornstarch and vanilla pudding. The mixture will be slightly grainy.
In another bowl, vigorously stir the cream cheese and salt into a smooth blend.
Empty ice into a large bowl and add water.
Beat together the remaining ingredients in a saucepan over medium heat. Bring the contents to a boil and keep the bubbles going for another 4 minutes. Take the pan off the heat and add the cornstarch, pudding, milk mix. Return to the stove and stir continuously as the mixture comes to a boil again. Remove again from the stove when the contents have thickened a bit.
Gradually combine the saucepan contents with the bowl of cream cheese.
Pour into a Ziploc freezer bag. Plunge the bag into the ice water bath for about 45 minutes.
After the ice bath the ice cream mixture is ready for a whirl in the ice cream maker. Prepare according to the manufacturer’s instructions.
Freeze overnight in a parchment lined covered bowl.