Cream Cheese Ice Cream

Step 1: In a medium saucepan, place the milk and corn syrup and heat over medium low heat until hot but not boiling.

Step 2: Meanwhile, whisk the yolks and sugar together in a medium bowl. Whisking constantly, gradually pour the hot milk into the eggs.

Step 3: Pour the egg mixture back into the saucepan, then return it to medium low heat and stir constantly with a WOODEN spoon until it is thickened and coats the back of the spoon. About 6-8 minutes.

Step 4: Remove from heat, then add the cream cheese and whisk the mixture until the cheese is completely melted and smooth. Whisk in the vanilla.

Step 5: Strain the mixture through a fine mesh strainer into a smaller bowl. Set the bol in a larger bowl filled with ice water and stir occasionally until the ice cream base is cool.

Step 6: Put the mixture in an ice cream maker and process according to the manufacturers directions. Transfer to an airtight ice cream container. Will keep for up to a month in our freezer. Makes about 3 cups.