Scooped: Cream Cheese and Guava Swirl Ice Cream

Heat guava paste with 1/4 cup water in a small saucepan over low heat, stirring occasionally. The paste will become more liquid as it heats, so add additional water slowly, until mixture is pourable, about the viscosity of maple syrup. Chill in fridge.

Meanwhile, combine cream cheese, milk, sugar, lemon juice and salt in blender jar. Blend on high speed until completely dissolved.

Add cream and blend until just mixed (too much blending can over-whip the cream).

Spin the cream cheese ice cream base in ice cream machine (if you don't have one, use Kenji's awesome alternative).

Transfer ice cream to pint or quart-sized containers, alternating scoops of ice cream with small ladlefuls of of guava syrup. Try to stack unevenly, so syrup gets distributed throughout the container, using a fork or spoon to force guava paste into uneven spots by sticking in and out three to four times.

Refreeze containers until desired consistency is reached.

Serve witha little fine-ground coffee or espresso and a touch of cinnamon sprinkled on top.