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1
Fill a large bowl with ice water.
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2
In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
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3
In another large bowl, whisk the cream cheese until smooth.
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4
In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup.
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5
Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes.
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6
Off the heat, gradually whisk in the cornstarch mixture.
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7
Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
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8
Gradually whisk the hot milk mixture into the cream cheese until smooth.
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9
Add the chopped mint.
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10
Whisk in the salt.
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11
Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
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12
Strain the ice cream base into an ice cream maker, pressing the mint leaves with the back of a spoon to extract all of the flavor, and freeze according to the manufacturer's instructions.
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13
Pack the ice cream into a plastic container.
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14
Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid.
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15
Freeze the mint ice cream until firm, about 4 hours.
