Profiteroles with Bourbon Ice Cream and Berry Coulis


For the Ice Cream
2 cups whole milk, divided
1 1/2 cup heavy cream
2/3 cups granulated sugar
2 tablespoons light corn syrup
1 1/2 tablespoon cornstarch
5 tablespoons full-fat cream cheese, room temperature
1/4 teaspoon sea salt
2 tablespoons vanilla extract
1/4 cup bourbon
For the choux pastry
1/2 cup water
4 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup all-purpose flour
2 eggs
For the Berry Coulis
1/2 cup blackberries
1/2 cup blueberries
1/2 cup strawberries
1/4 cup sugar



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