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1
Whip the cream cheese in a large bowl until completely smooth... no lumps at all. Mix in the salt.
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2
In a small bowl, mix together the cornstarch and 1 tablespoon whole milk and mix until combined.
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3
In a heavy sauce pan, combine the whole milk, heavy cream, sugar and corn syrup. Bring to a boil on medium heat, then boil for 4 minutes, exactly. Remove from heat, add in the smooth cornstarch and stir until totally smooth.
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4
When the mixture is hot, slowly pour it over the cream cheese, whisking as you go so there are no clumps in the cream cheese.
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5
Put the bowl in the freezer for 15 minutes until it cools.
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6
Pour the mixture into your ice cream machine and freeze according to directions.
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7
While the ice cream is freezing, make the raspberry sauce by adding the raspberries, water, sugar, lemon juice and a medium sauce pan and simmer. Add the cornstarch with 1 tablespoon water and stir until smooth. Then add to the raspberry mixture and boil until the juices are thick.
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8
Strain the juice in a mesh strainer to remove the seeds. I use a spoon to stir and I push the mixture through the mesh strainer.
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9
Refrigerate the sauce until room temp or cold.
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10
When the ice cream is almost done freeing, add in the raspberry swirl sauce.
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11
Usually you can tell when the ice cream is done when it pulls away from the sides.
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12
Pour into an ice cream container to freeze for a few hours.
