Bushwhacker With Ice Cream

Directions

1. -Mix about 2 Tbsp of the milk with the cornstarch. In separate medium bowl, whisk cream cheese and salt. Fill a separate large bowl with ice and water. Set all aside.
2. -Combine the remaining milk, cream, coconut milk, sugar, and corn syrup in a saucepan. Bring to a boil on medium-high heat. Cook for 4 minutes, watching that it doesn't boil over. Remove from heat and whisk in the cornstarch mixture. Return to boil and cook, stirring constantly, for one minute until slightly thickened.
3. -Gradually whisk the hot milk mixture into the cream cheese. Stir in the liqueur. Pour the mix into a freezer bag and submerge the sealed bag in the ice bath until cold, about half an hour.
4. -When ice cream is ready to be churned, melt the white chocolate in a double boiler or in the microwave in 10-second intervals, careful not to scorch the chocolate or allow it to mix with water. Let cool slightly. Pour the ice cream base into the canister of an ice cream maker and turn on. When ice cream is almost done churning, slowly drizzle in the white chocolate. It will form into flecks in the cream. Gradually add the coconut flakes to the cream. Continue spinning the ice cream until it is thick, creamy, and evenly frozen (about 30 minutes from first churning).
5. -Pack the ice cream into an airtight storage container, press a sheet of parchment or wax paper of the top of the ice cream to prevent ice from forming on the surface. Freeze for at least four hours or until firm. Enjoy on its own or paired with smoked almonds, salted caramel, or hot fudge.