Makes about 1 quart.
2 cups whole milk
1 tbls. plus 1 tsp cornstarch
1 1/2 ounces (3 tbls.) cream cheese, softened
1/8 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbls light corn syrup
1 vanilla bean (I used vanilla bean paste)
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.
Combine remaining milk, cream, sugar, corn syrup, and vanilla (seeds and bean) in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.
Remove the vanilla bean.
Pour ice cream base into frozen canister and spin until thick and creamy.
Chill at least 4 hours.
I used the equivalent of vanilla bean paste (read the jar for the amount)
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home