IN A LARGE SAUCEPAN,HEAT THE CREAM AND MILK TO 175*; stir in sugar until dissolved. whisk in a small amount of the hot mixture into the eggs. return all back to the pan, whisk constantly. cook and stir over low heat until mixture reaches at least 160* and coats the back of a metal spoon.
Remove from heat, whisk in cream cheese until smooth. Cool quickly by placing a pan in a bowl of ice water; stir for 2 minutes, stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. refrigerate for several hours or over night
Fill cylinder of ice cream freezer two-thirds full freeze according to manufactures directions. refrigerate remaining mixture until ready to freeze, transfer to a freezer container ; freeze for 2-4 hours before serving, makes 1 1/2 quarts