Large handful of spruce tips, with all brown bits removed
Mix 2 Tbps. milk with the cornstarch in a small bowl and set aside.
Blend the cream cheese and salt until smooth.
Mix the remaining milk with the cream, sugar and corn syrup in a 4-qt. saucepan. Over medium high heat, bring this to a boil and continue to let it boil for 4 minutes.
Remove the pan from the heat and whisk in the cornstarch mix.
Bring the whole mix back to a boil and cook for about a minute while the mix thickens. Remove from the heat.
Whisk in the cream cheese until smooth. Let the entire mix cool off in the refrigerator.
Once cool, add the spruce tips and blend them until the mix is a pale green with very few flecks of the spruce remaining. Taste your mix to find out if you need to add more spruce to suit your taste.
Put this mixture into your favorite ice cream machine and process it until it is creamy. Place the ice cream into your serving dish and chill the dish in the coldest part of your freezer for about four hours.