Last year I discovered liu sha bao (流沙包), a steamed bun filled with a molten custard flavored with salted duck egg yolks. It's salty and sweet and oh so very rich.
To capture the custard in ice cream form, I adapted Jeni's frozen custard base by substituting 3 of the raw egg yolks with 3 cooked salted duck egg yolks. You can find cooked salted duck egg yolks at a Chinese grocery store or make them yourself. I also added some turmeric powder to amp up the yellow coloring (another trick I learn from Jeni!), but you won't taste it in the final product.
Carefully crack and peel the salted duck eggs, removing the whites until you are left with only the egg yolks. Mash the egg yolks in a medium bowl, then add the cream cheese, salt, and turmeric and whisk until smooth.
Mix about 2 tablespoons of the milk, the raw egg yolks, and cornstarch in a small bowl and set aside. Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture thickens. Remove from the heat and strain through a sieve if necessary.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. 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.
Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the custard base into the canister and spin until thick and creamy.
Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.