Combine the ○ milk and flour, and mix well with a whisk until the flour is completely dissolved and you can't see any specks.
Microwave it at 700 W for a total of 5 minutes, taking it out and mixing it up every minute. It will become creamy like a loose béchamel sauce. See Hints.
You can do Step 2 in a pan too. Cook it over low heat while mixing constantly with a wooden spatula so that it doesn't boil over, until it thickens.
Let the sauce cool down, and then chill in the refrigerator until it's about body temperature. (Or chill it in the freezer, where it takes just a few minutes.) The texture will be like a very loose pudding.
While you wait for the sauce to cool down...
Soften the ● cream cheese by microwaving it for a few seconds. Add sugar and mix until smooth.
Soften the jam by microwaving it for a few seconds, and stir in lemon juice.
Add the cooled milk sauce (from Step 4) to the cream cheese (Step 6) little by little, stirring well.
Add the jam from Step 7. If you want to marble the surface, just mix in lightly.
Pour into ice trays and freeze.
I made it with sweetened apple sauce, and didn't add flour to the milk. If you omit the milk, the ice candies will be icy rather than creamy.
Story Behind this Recipe
We didn't have fresh cream, plus I don't feel comfortable using raw eggs in the Philippines... so I used milk thickened with flour instead (I heard a rumor that Cebu ice cream is made by adding starch to milk, so I tried the flour). It turned out delicious!
Make sure to mix the flour in well in Step 1 so that it doesn't form lumps. Microwave cooking times vary depending on the oven, so be careful not to let the milk boil over. If you are cooking the sauce on the stove top, be careful not to let it boil too by adjusting the heat, or taking the pan off the heat occasionally and mixing.