STRAWBERRY PUREE:

1. Preheat oven to 500 degrees F.
2. Hull strawberries and slice.
3. Combine strawberries with sugar and place in an 8″ square glass or ceramic baking dish. Roast for 8 minutes, or until just soft.
4. Puree strawberries and its caramelizied sauce in a food processor/blender along with the lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use!

ICE CREAM BASE:

1. Mix about 1/4 cup of the milk with the cornstarch in a small bowl to make a smooth slurry. Set aside.
2. In another bowl, whisk the cream cheese and salt until smooth. Set aside. 
3. Combine the remaining milk, all 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. When the milk mixture starts to boil, remove a cup full of boiling milk mixture and add it to the cornstarch slurry. Mix until well combined. You want to gradually make the cornstarch slurry the SAME TEMP as the boiling milk mixture- or close to it. Once you have added a few cup fulls of the boiling milk mixture to the cornstarch slurry, gradually whisk the cornstarch slurry into the milk mixture. By doing so, you will incorporate the cornstarch completely and won’t have any lumps.
4. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
5. Gradually add a cup full at a time of the hot milk/cornstarch mixture in to the cream cheese/salt mixture. Whisking after each addition. Add another cup full and whisk again. Do this until the cream cheese is able to be poured without lumps into the milk mixture. Whisk until smooth. [If you don’t add the mixture gradually, whisking each time then you most likely will have either cornstarch lumps or cream cheese lumps. If you do, either plain mixture through a strainer to rid your mixture of the lumps, or add to the blender and blend until smooth.]
6. Once the cream cheese is added and the entire milk mixture is smooth and creamy, add the buttermilk and reserved strawberry puree. Stir until blended.
7. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
8. Pour the ice cream mixture into ice cream freezer and run according to directions of ice cream maker. Pack the finished ice cream into a storage container, press a piece of seran wrap directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 2 quarts. **
9. Serve with refrigerated strawberry puree poured over the top.