Chocolate Flecked Pistachio Ice Cream

Directions

1. 1
   Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.Gradually whisk the hot milk mixture into the cream cheese until smooth.
2. 2
   Whisk in the pistachios, almond extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Then transfer to the refrigerator to cool 2 hours or more. Strain the ice cream base, pressing the pistachios with the back of a spoon to extract all the flavor.
3. 3
   Pour base into ice cream maker and churn to the manufacturer's instructions.
4. 4
   Transfer ice cream to a freezer safe container, blending in shaved chocolate with a spatula or spoon. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the pistachio ice cream until firm, about 4 hours.