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1
Carefully crack and peel the salted duck eggs, removing the whites until you are left with only the egg yolks. Mash the egg yolks in a medium bowl, then add the cream cheese, salt, and turmeric and whisk until smooth.
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2
Mix about 2 tablespoons of the milk, the raw egg yolks, and cornstarch in a small bowl and set aside. Fill a large bowl with ice and water.
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3
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture thickens. Remove from the heat and strain through a sieve if necessary.
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4
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
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5
Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the custard base into the canister and spin until thick and creamy.
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6
Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
