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

Instructions

1. In a bowl, stir together ¹⁄₄ cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk 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 bowl and pour in ¹⁄₄ cup hot milk 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.