Mahon Cheese Ice Cream

• 3 cups whole milk
• 3 large eggs
• 1/2 cup sugar
• 4 ounces cream cheese, softened
• 4 ounces Spanish Mahon or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)
• 1/2 teaspoon vanilla
• Special equipment: an instant-read thermometer; an ice cream maker

1. Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan.
2. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking.
3. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175F on thermometer, 2 to 3 minutes.
4. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated.
5. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
6. Freeze custard in ice cream maker.
7. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
8. Let soften at room temperature 20 minutes before serving.

milk, eggs, sugar, cream cheese, vanilla, thermometer

Taken from www.epicurious.com/recipes/food/views/mahon-cheese-ice-cream-231379 (may not work)