1 1/2 cups whole milk 1 1/4 cups granulated sugar 4 oz full-fat cream cheese, at room temperature 1/2 teaspoon fine sea salt 1 teaspoon vanilla bean paste (or the seeds from 1 vanilla bean pod) 2 cups heavy cream
Combine the milk, sugar, cream cheese, salt, and vanilla bean in the carafe of a blender. Blend on high for 2 minutes until completely smooth and the sugar has dissolved.
Add the heavy cream and blend for 1 more minute.
Churn in an ice cream maker according to the manufacturer’s instructions. Once the ice cream looks like soft serve, transfer to an airtight container and freeze for 4 hours, or overnight. Before transferring to an airtight container, you can fold in any desired mix-ins.