Directions

1. 1

   In a small bowl, whisk together 2 tablespoons of heavy whipping cream and cornstarch until smooth, creating a slurry with no lumps. Set aside.

2. 2

   In a medium bowl, beat the softened cream cheese and fine sea salt together until completely smooth and creamy.

3. 3

   In a large saucepan, whisk together the remaining 1/2 cup heavy whipping cream, granulated sugar, and corn syrup. Place over medium heat and bring to a boil, stirring occasionally.

4. 4

   Once boiling, maintain the boil for 4 minutes while stirring gently.

5. 5

   Remove the saucepan from heat. Slowly pour the cornstarch slurry into the hot cream mixture while whisking constantly to avoid lumps. Continue whisking until the mixture thickens slightly, about 30 seconds.

6. 6

   Gradually add the hot cream mixture to the cream cheese in the medium bowl while beating constantly until the two are fully combined and smooth.

7. 7

   Stir the buttermilk into the mixture until evenly incorporated.

8. 8

   Transfer the mixture to a 1-gallon freezer bag and seal tightly. Submerge the sealed bag in a bowl of ice water and allow to chill for about 30 minutes, or until the mixture is cold to the touch.

9. 9

   Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until the texture resembles soft-serve ice cream.

10. 10

    Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.