Active Time

　　15 min

　　Total Time

　　7 hr (includes freezing)

　　

Ingredients

Makes about 1 quart

　　3 cups whole milk

　　3 large eggs

　　1/2 cup sugar

　　4 ounces cream cheese, softened

　　4 ounces Spanish Mahón 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

　　

Step 1

Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. 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. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.

　　

Step 2

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

　　

Step 3

Let soften at room temperature 20 minutes before serving.

　　Cooks' note:

　　Ice cream can be made 1 week ahead.