Helado de Queso

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.

No additional tips available.