Strawberry Daiquiri Ice Cream

1. Preheat the oven to 375°. Transfer the prepared strawberries to an 8x8" glass or ceramic baking dish. Add the sugar and toss to coat. Spread the berries into a single layer and roast for 8-10 minutes or until the berries are softened and have released their juices.
2. Trasfer the berries to a food processor and pulse until smooth. Note, you'll only need about 1/2 cup of this purée for the ice cream. The rest can be used for a sauce to spoon on ice cream or pound cake (or both) and swirled into the ice cream like a ribbon.) Set aside.

FOR THE STRAWBERRY DAIQUIRI ICE CREAM

1. Add the cornstarch to a small bowl and add 2 tablespoons of the milk. Whisk together to make a slurry. Set aside.
2. Add the cream cheese to a large bowl and use a hand beater to beat the cream cheese and salt together until smooth. Set aside.
3. Add the rest of the milk, heavy cream, sugar and corn syrup to a 3 quart saucepan. Bring to a boil over medium high heat, stirring occasionally with a wooden spoon. Boil for 4 minutes, then remove from the heat. Whisk in the cornstarach slurry and return the cream mixture back to the stovetop. Heat to a boil, whisking constantly and cook for 1 minute or until the mixture thickens.
4. Add about half a cup of the cream mixture to the cream cheese and beat until smooth. Add the rest of the hot cream mixture to the bowl and beat thoroughly to combine, scraping the bowl with a rubber spatula to ensure everything is well mixed.
5. Stir in the strawberry purée and rum. Cover and chill until very cold, at least 2 hours or overnight.
6. Add the strawberry Daiquiri ice cream mixture to your ice cream maker and churn according to the manufacturer's instructions.

PACK THE ICE CREAM:

1. Scoop a cup of the ice cream at a time into a storage receptacle and drizzle over some of the thickened strawberry coulis. Follow with another cup of the ice cream and a little more coulis. Continue packing the ice cream in this manner, then transfer to the freezer for at least 2 hours or overnight.