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1
In a small bowl, mix about 2 tablespoons milk with the cornstarch to make a smooth slurry.
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2
In a large bowl, whisk the cream cheese and salt together until smooth.
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3
Fill a large bowl or clean sink with ice and water.
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4
Slice the kernels from the corn cob, then scrape the cob with the back of a knife to extract the liquid.
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5
In a large saucepan, combine the cob, kernels and liquid with the remaining milk, the cream, sugar and corn syrup; bring to a rolling boil over medium-high heat.
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6
Boil for 4 minutes.
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7
Discard the cob and strain the mixture through a sieve into a bowl, pressing hard on the solids to extract all the liquid.
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8
Return the mixture to the saucepan and gradually whisk in the cornstarch slurry.
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9
Bring back to a boil and cook, stirring, until slightly thickened, about 1 minute.
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10
Remove from the heat.
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11
Gradually whisk the hot mixture into the cream cheese until smooth.
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12
Pour into a thick plastic resealable 1-gallon bag; submerge the bag in the ice bath.
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13
Let stand, adding more ice to bath as necessary, until mixture is cold, about 30 minutes.
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14
Place in an ice cream maker and churn until thick and creamy.
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15
Meanwhile, make the swirl, if using: In a saucepan, bring the berries and sugar to a boil over medium-high heat.
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16
Boil, stirring occasionally, until the temperature reaches 220 degrees, about 5 to 8 minutes.
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17
Let cool slightly, then strain through a sieve into a bowl, pressing on the berries to release their juices.
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18
Cool in an ice bath as in Step 4, or refrigerate until cold.
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19
Pack the ice cream into a quart storage container in about four layers, alternating with layers of fruit swirl, and ending with a spoonful of swirl.
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20
Do not mix.
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21
Press parchment or plastic wrap against the surface, and seal with an airtight lid.
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22
Freeze until firm, at least 4 hours.
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23
Serve with sugared berries if the ice cream was made without the swirl.
