Helado de Queso

Directions

1. 1
   Combine the milk, vanilla, sugar, and salt in a small pot and bring to a boil over medium heat.
2. 2
   Whisk the egg yolks in a large heatproof bowl.
3. 3
   Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly.
4. 4
   Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes.
5. 5
   Add the cheese and stir with a whisk until blended (you can use a hand or standing blender if you want it a little less grainy).
6. 6
   Chill over an ice bath, stirring, until cool.
7. 7
   Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturers instructions.