Step 1

In a medium saucepan mix sugar and cornstarch. Add the cream, milk and cream cheese. Whisk over medium-high heat until the cream cheese has melted and the mixture is smooth and begins to simmer, about 8 minutes. Simmer for 2 minutes, add vanilla and strain through a fine sieve into a bowl.

Step 2

Stir mixture over an ice bath until very cold, then transfer to a container and chill overnight in the fridge. Churn in an ice cream maker; keep frozen in an airtight container for up to a month.

Step 3

Alternately you can churn the ice cream immediately after it's chilled over an icebath, or after a few hours in the fridge. Letting it mellow overnight creates a smoother ice cream.