Strawberry Apricot Swirl Ice Cream

• 1 tablespoon 2 1/2 teaspoons cornstarch, divided
• 2/3 cup 5 tablespoons granulated sugar, divided
• 1 1/4 cups peeled and diced fresh apricots
• 1 tablespoon fresh lemon juice, divided
• 1 tablespoon apricot brandy, divided
• 1 1/4 cups fresh diced strawberries
• 3 1/4 cups half & half
• 2 ounces light cream cheese, softened
• 1/8 teaspoon salt
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla

1. In a small saucepan, combine 3/4 teaspoon cornstarch and 3 tablespoons sugar. Add apricots, 1/2 tablespoon lemon juice and 1/2 tablespoon 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 3/4 teaspoon cornstarch and 2 tablespoons sugar. Add strawberries, 1/2 tablespoon lemon juice and 1/2 tablespoon 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 a 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, ? 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.rnSlowly 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).
5. When ice cream base has chilled, churn in ice cream maker, according to manufacturer's instructions. Spoon 1/2 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.rnPlace 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.rnInspired by Jeni's Splendid Ice Cream Base

cornstarch, sugar, fresh apricots, lemon juice, apricot brandy, strawberries, cream cheese, salt, light corn syrup, vanilla

Taken from food52.com/recipes/22234-strawberry-apricot-swirl-ice-cream (may not work)