Hickory Bark Ice Cream

Note: Hickory chips and nuts can be foraged in eastern and central North America (see post here), or ordered online.

Special equipment: Ice cream maker

Ingredients

serves Makes 2 1/2 pints, active time 1 hour, total time 1 day

• 1/2 pound shagbark hickory bark, broken in to pieces small enough to fit in a large pot (see note above)
• 1 cup smashed hickory nuts or shells (see note above)
• 4 cups whole milk
• ¼ cup cornstarch
• 1 cup heavy cream
• 1 cup sugar
• pinch salt
• 4 ounces (1/2 brick) cream cheese, softened

Procedures

1. Adjust an oven rack to center position and preheat oven to 325°F. Spread the hickory bark and shells apart on a baking sheet with parchment paper and toast until fragrant, about 8 minutes.
   
2. Combine milk and toasted hickory bark and shells in a large 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.
   
3. Strain milk through a fine mesh strainer lined with cheesecloth and discard solids.
   
4. Whisk 2 cups of hickory milk with the cornstarch in a medium bowl and set aside. 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. 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,
   
5. Remove from heat, let cool slightly, then combine with cream cheese. Transfer to a blender in two batches and blend until thoroughly. 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.
   
6. Process in an ice cream machine according to manufacturer’s instructions. Remove to freezer-safe container and harden in the freezer for at least 4 hours before serving.