300 ml full fat milk
250g caster sugar
350g cream cheese
1 tsp vanilla extract
2 large free range eggs
juice of lemon
600ml double cream
Heat the milk in a pan, do not boil.
In a bowl beat the sugar, cream cheese, eggs and vanilla.
Pour warm milk into a clean pan and pour over the sugar and egg mixture
Whisk over a slow heat until a smooth custard is formed.
Take off the heat, pour in a bowl and let it cool.
Add lemon juice and cream. Whip together. Taste adjust sweetness if you need to.
Freeze in your ice cream maker.