"Rye Bread" Ice Cream

Directions

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make slurry. Whisk the cream cheese and salt in a bowl. Fill a large bowl with ice water.
2. Toast the caraway seeds in a large saucepan over medium high heat until they are just starting to become fragrant. Then add the remaining milk, cream, sugar, and corn syrup. Bring the mixture to a simmer, remove from the heat and let steep for 1 hour or until the caraway flavor is strong enough for you.
3. Strain out the caraway seeds and return the infused mixture to the saucepan with the strips of orange zest. Bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and whisk in the cornstarch-milk mixture. Bring the mixture back to a boil with a heatproof spatula, thicken slightly, about a minute. Remove from the heat.
4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
5. Pour the ice cream base into the frozen canister, add the rye whiskey and spin until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of the freezer until firm, at least 4 hours.