Instructions

1. The night before: Line a colander, or a strainer with 2 – 4 layers of cheesecloth. Set the colander over a bowl. Pour the yogurt directly on the cheesecloth. Cover with plastic wrap – refrigerate overnight. The following morning, scoop out 1¼ cup strained yogurt and set aside.
2. Preheat oven to 300 degrees F. Mix the rhubarb pieces and the sugar in an 8-inch square ceramic baking dish. Bake in the middle rack for 45 minutes, stirring every 10 minutes or so, until the rhubarb is soften but still maintain its pink hue. Remove from the oven, measure out 3/4 cup, then cool completely. Refrigerate if not using immediately. Refrigerate the remaining of baked rhubarb for other use.
3. In a small bowl, mix 3 tablespoons of milk and cornstarch to make slurry. Set aside.
4. In another small bowl, whisk cream cheese until smooth. Set aside.
5. Fill a large bowl with ice cubes and water. Set aside.
6. Fit a quart measuring glass jar with 1-gallon size ziplock bag. Set aside.
7. Put the remaining milk, heavy cream, sugar, corn syrup and bring to a rolling boil on medium high heat, then cook for 4 minutes. Remove from the heat, slowly whisk in the cornstarch slurry. Return the pan to the heat, stirring continuously with rubber spatula until slightly thickened for one minute. Remove from the heat.
8. Slowly whisk the hot milk mixture into the cream cheese until smooth. Add the 1¼ cups strained yogurt and the 3/4 cup baked rhubarb – mix until well blended. Pour into ziplock bag – seal it. Submerge the sealed bag into ice water bath, add more ice if necessary. Leave it in the bowl for about 30 minutes until completely cold. 
9. Once the mixture is very cold, pour into ice cream maker, and process until thick and creamy.
10. Transfer the ice cream into container, press a piece of parchment paper directly on top of ice cream. Cover the container with airtight lid. Freeze in coldest part of freezer at least 4 hours before serving.