Cream Cheese Ice Cream

• 1 1/4 cups (300g) whole milk
• 1/2 cup (40g) nonfat milk powder
• 1/2 cup (100g) sugar
• Generous 2 tablespoons (37g) light corn syrup
• 16 ounces (453g) cream cheese, cut into pieces
• Juice of 1 lemon

1. Set up an ice bath in a large bowl.
2. Put the milk, milk powder, sugar, and corn syrup in a saucepan and whisk until smooth.
3. Bring to a boil over medium-high heat.
4. Put the cream cheese in a medium bowl and pour in the hot milk mixture.
5. Mix with an immersion blender until smooth.
6. Add the lemon juice and mix again.
7. Strain into a medium bowl and set into the ice bath.
8. Chill completely, stirring often.
9. Freeze in an ice cream maker.
10. Pack into a plastic container and freeze for at least 2 hours before serving.

milk, nonfat milk, sugar, generous, cream cheese, lemon

Taken from www.epicurious.com/recipes/food/views/cream-cheese-ice-cream-376867 (may not work)