Helado de Queso

• 1 1/2 cups whole milk
• 1/4 teaspoon pure vanilla extract
• 2/3 cup sugar
• 1/4 teaspoon salt
• 6 egg yolks
• 8 ounces requeson, queso fresco, or pot cheese, crumbled

1. Combine the milk, vanilla, sugar, and salt in a small pot and bring to a boil over medium heat.
2. Whisk the egg yolks in a large heatproof bowl.
3. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly.
4. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes.
5. Add the cheese and stir with a whisk until blended (you can use a hand or standing blender if you want it a little less grainy).
6. Chill over an ice bath, stirring, until cool.
7. Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturers instructions.

milk, vanilla, sugar, salt, egg yolks, requeson

Taken from www.epicurious.com/recipes/food/views/helado-de-queso-384224 (may not work)