Prep

For the strawberries:

• Preheat the oven to 375 F. Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly.
• Puree the berries in a food processor with the lemon juice. Measure 1 cup of the pureed berries; refrigerate the rest of the puree for another use.

For the ice cream base:

• Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry. Whisk the cream cheese and salt in a medium bowl until smooth.

COOK

• Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

CHILL

• Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1 cup strawberry puree and the buttermilk and blend well. Place the mixture in an air-tight container and chill completely in the fridge at least two hours or overnight.

FREEZE

• Pour the ice cream base into the frozen canister and spin until thick and creamy.
• Pack the ice cream 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.