Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
For the Ice Cream
Combine the milk (except for 2 tablespoons), cream, sugar, and corn syrup in a pot and bring to a boil on medium-high heat for about 4 minutes, stirring occasionally and remove from heat.
Take the remaining milk and the corn starch and mix well to form a slurry then add the slurry to the pot along with the vanilla extract and put back on the heat until the mixture is thick and creamy - about 2 - 3 minutes.
Cream the bourbon, cream cheese and salt together and slowly add to the cream. Fill a large bowl with ice and water (heavy on the ice). Fill a large freezer bag with the hot cream mixture and place it in the bowl to chill, adding more ice as needed. Put the bowl in the refrigerator to help speed the process. It should take about 30 minutes for the custard to fully cool.
Place the custard in the ice cream maker per manufacturer instructions.
Put the ice cream in a container and freeze for at least 3 hours.
For the choux pastry
Place the water, butter and salt in a small pot and bring to a boil.
Reduce the heat and add the flour. Mix well until the dough pulls away from the pot. Put the dough in a bowl and set aside to cool for 10 minutes.
Add the first egg and mix until completely combined. You can use a mixer, but you can get the job done with a bit of elbow grease too. Add the second egg until completely combined.
Fit a pastry bag with a large round tip and fill the bag with the dough.
Create 1 inch balls of dough at least an inch and a half apart. Use a finger moistened with water to shape the balls so the ends where the pastry bag pulls away shows.
Bake for about 20 minutes, turning halfway through. (try not to open the oven door for the first 10 minutes).
For the Berry Coulis
Mix all the ingredients together in a pot and heat on medium-high for about 5 minutes, or until the berries release their juices and begins to thicken. Lightly mash the berries to release all the juice.
Strain everything to capture the sauce. Keep the remains of the berry to use on your morning toast. :)
Assembly
Cut the cooled puffs in half. Scoop about 2 - 3 tablespoons of ice cream and put in the bottom half of each profiterole. Place the tops back on and drizzle the berry sauce over the pasty. Serve immediately.
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