Cream Cheese Ice Cream

• 3 cups half-and-half
• 1 1/4 cups powdered sugar
• 2 egg yolks
• 1 (8-oz.) package cream cheese, cubed and softened
• 2 teaspoons vanilla bean paste or vanilla extract

1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.
2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.
3. Total time does not include freezing.

powdered sugar, egg yolks, cream cheese, vanilla bean paste

Taken from www.myrecipes.com/recipe/cream-cheese-ice-cream (may not work)