Salty Caramel Ice Cream

In a medium saucepan, combine sugar and water over medium heat.

Cook without stirring until sugar melts and turns a deep amber, swirling pan occasionally.

Carefully whisk in the cream (it will bubble vigorously). Stir until smooth.

Add milk and corn syrup to the caramel, bring to a rolling boil for 4 minutes.

In a small bowl, mix 2 tbsp milk with cornstarch to make a slurry.

Remove caramel mixture from heat, whisk in the cornstarch slurry, then return to a boil for 1 minute until thickened.

In a separate bowl, whisk softened cream cheese and salt until smooth.

Slowly whisk the hot caramel mixture into the cream cheese until fully blended.

Chill the mixture quickly in an ice bath for 30 minutes.

Pour chilled base into an ice cream maker and churn until thick and creamy.

Transfer to a container, press parchment against the surface, and freeze at least 4 hours before serving.