Meyer Lemon Ice Cream with Sweet and Heat Jalapeños

2 cups whole milk
4 teaspoons cornstarch
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
¼ teaspoon kosher salt
2 tablespoons Meyer lemon zest (from about 3 lemons)
3 tablespoons cream cheese, softened
8 ounces Sweet and Heat Jalapeños

Combine ¼ cup of the milk and the cornstarch until smooth and set aside.

In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, lemon zest, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, then remove from heat, cover, and let the mixture steep for an hour.

Return to mixture to a boil, stir in the cornstarch slurry, and cook, stirring, until thickened, about 2 minutes.

Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Strain mixture through a fine mesh, discard solids, cover and chill thoroughly.

When mixture is completely chilled, churn ice cream according to manufacturer instructions, then fold in the Sweet and Heat Jalapeños and transfer to a storage container before freezing. Makes 1 quart.