Vanilla Bean Ice Cream with Fresh Strawberries

This recipe was inspired by homemade Jeni's Splendid ice cream from Ohio-based ice cream maker Jeni Britton Bauer.
Combine 2 tablespoons of milk and cornstarch in a small bowl, stirring occasionally, until smooth. Combine cream cheese and salt in a large bowl, stirring with a whisk.Combine the remaining milk, baking powder, and the next 3 ingredients (with corn syrup) in a medium saucepan. Peel the vanilla seeds from the seeds; mix the seeds with the milk mixture in a pan, reserving the seeds for other use. Bring to a boil; simmer for 4 minutes, stirring occasionally.Add the cornstarch mixture; whisk to combine. Cook, stirring constantly, for 2 minutes or until slightly thickened. Gradually add the milk mixture to the cream cheese mixture, stirring until smooth. Return the milk mixture to the pan. Place the mold in a large bowl with ice until the mixture cools to room temperature (about 10 minutes), stirring occasionally.Pour the mixture into the freezer compartment of the ice cream freezer; freeze according to the manufacturer's instructions.While the ice cream is set, combine the strawberries and 1/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat; cook for 5 minutes or until the fruit is soft and the juice is syrupy. Place the pan in a large bowl with ice until the fruit has cooled (about 10 minutes), stirring occasionally.When the ice cream is ready to be whipped, transfer to a freezer-safe container, alternating spoonfuls of ice cream with pieces of fruit. Press a piece of parchment or wax paper directly onto the surface of the ice cream and freeze until set, about 4 hours. Remove from the freezer to soften before serving.