Strawberry Apricot Swirl Ice Cream

Instructions

1. In a small saucepan, combine ¾ teaspoon cornstarch and 3 tablespoons sugar. Add apricots, lemon juice and apricot brandy and combine. Bring to a boil and cook, stirring occasionally, until thickened (about 4 minutes). Remove from heat and set aside to cool. Cover and refrigerate until chilled.
2. In another small saucepan, combine ¾ teaspoon cornstarch and 2 tablespoons sugar. Add strawberries, lemon juice and apricot brandy and combine. Bring to a boil and cook, stirring occasionally, until thickened (about 4 minutes). Remove from heat and set aside to cool. Cover and refrigerate until chilled.
3. For the ice cream base, mix about 2 tablespoons of the half & half with the tablespoon + 1 teaspoon cornstarch in a small bowl to make a slurry. In a medium bowl, whip the cream cheese and salt until smooth. In a large bowl, make an ice bath and set aside.
4. Pour the remaining half & half, ⅔ cup sugar, and corn syrup into a saucepan. Bring to a boil at medium high heat and set a timer for precisely 4 minutes. Turn off the heat and add the cornstarch slurry and vanilla to the pan.
5. Slowly incorporate the hot mixture into the cream cheese with whisk or mixer. Place the bowl in the ice bath and chill. Cover and refrigerate until very cold (overnight if possible).
6. When ice cream base has chilled, churn in ice cream maker, according to manufacturer’s instructions. Spoon ½ of the ice cream into a freezer-safe container, followed by the apricot sauce. Repeat with one more layer of ice cream and the strawberry sauce and swirl everything together. Be careful not to overmix, to keep the swirl effect.
7. Place sealed container in freezer to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.