Strawberry Shortcake Ice Cream

2 cups whole milk

1 1⁄4 cups heavy whipping cream

1 tablespoon plus 1 teaspoon cornstarch

3 tablespoons cream cheese

1/8 teaspoon salt

2/3 cup sugar 2 tablespoons light corn syrup

1 1⁄2 cups strawberries, hulled and chopped

1 teaspoon sugar

3/4 cup shortbread cookies, chopped (homemade or store-bought; I used Walker’s)

Put milk and cream in a 4-quart or larger saucepan. Remove 2 tablespoons and whisk in a separate small bowl with cornstarch.

Place cream cheese and salt in a separate large bowl where you will chill the ice cream base before freezing.

Add sugar and corn syrup to milk/cream mixture in the saucepan. Bring to a full boil. Cook at a boil 4 minutes, stirring occasionally and watching carefully to make sure it doesn’t boil over. Turn off heat and whisk in cornstarch slurry. Return to a boil and cook an additional minute until thick. Remove from heat.

Add about a cup of the hot cream mixture to the cream cheese. Whisk until smooth and then add the remaining cream.

Chill several hours, then churn in a home ice cream maker, following manufacturer’s instructions. This typically takes 20 to 30 minutes.

Meanwhile, combine strawberries and 1 teaspoon sugar in a saucepan. Cook 3 to 4 minutes until some liquid is released and strawberries are softened. Let cool completely.

Layer one-third of the ice cream in a container (at least 1-quart, with a lid), then half the strawberries and half the shortbread. Continue with another one-third of the ice cream, the remaining strawberries and shortbread, and then top with the last of the ice cream. Freeze a few more hours for more scoopable ice cream.