Ice Cream

• Combine the milk and cream in a medium sauce pan. Scrape the vanilla beans out of the pod and add them to the milk, toss the pod into the pan as well. Heat the milk mixture over medium high heat until scalding hot.
  8 ounces whole milk, 4 ounces heavy cream, ½ vanilla bean
• While the milk heats up, whisk together the yolks, sugar and lemon zest in a small bowl.
  5 egg yolks, 6 ounces granulated sugar, ½ teaspoon lemon zest
• Once the milk mixture is scalding hot pour it into the bowl with the yolks and whisk to combine. Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly.
• Cook the custard until it coats the back of a spatula or wooden spoon. Remove from the heat and strain into a bowl.
• Add the lemon juice and salt. Cut the cream cheese into 5 or 6 lumps and toss them into the warm custard. Gently whisk until the cream cheese is melted into the base. Cover the bowl and cool until very cold. At least 4-5 hours or over night.
  ½ teaspoon lemon juice, ⅛ teaspoon table salt, 12 ounces cream cheese
• Freeze according to the directions for your ice cream machine. Scoop into a quart container, place a layer of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.