Creamy Cream Cheese Frozen Custard

Ready for another homemade custard recipe.  This one is very rich and creamy.  The recipe suggested mixing in brown bread crumbs that you have toasted/ caramalized with sugar and cinnamon.  I made the crumbs and tried some on top, but we preferred it just creamy.  So we never even used the bread crumbs.  Here's the recipe for the custard ice cream:

Creamy Cream Cheese Frozen Custard
1 cup milk
1  1/2 cups heavy cream
1/3 cup granulated sugar
1/3 cup brown sugar
pinch of salt
8 oz. package cream cheese, cubed
5 large egg yolks
1 tsp. vanilla
In a saucepan, heat the milk, 1/2 cup cream, salt, and sugar together.
In a bowl, pour the remaining 1 cup of cream and the cream cheese.  Put a mesh strainer over the bowl and put the bowl in an ice bath.
In another bowl, whisk together the egg yolks.  Very slowly, add the warm mixture into the yolks, whisking all the while. Scrape the yolk mixture back onto the sauce pan and cook over low heat.  Scrape with a heat proof spatula constantly as you heat the custard.  When the custard coats the back of a metal spoon, it is done.  Pour the custard through the strainer into the bowl with the cream cheese and cream.  Stir until smooth and the cream cheese is melted.  Add the vanilla.  When well mixed and cooled, put the mixture into the fridge for awhile until thoroughly chilled.  Freeze in your ice cream maker.