Ingredients
2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened
Preparation
In a bowl, stir together 1/4 cup m ilk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining m ilk and the cream , sugar, syrup, and salt; bring to a boil over medium -high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bow l and pour in 1/4 cup hot m ilk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set.
