1Heat the cream in a saucepan over medium heat and bring to a boil. Add the sugar and stir until dissolved. Remove from heat.
2n a medium bowl, whisk the egg yolks until they lighten in color. Temper the eggs by adding 1/4 cup of the cream mixture at a time and stirring constantly, until half of the cream mixture has been added.
3Pour the egg and cream mixture into the saucepan and place over low heat. Continue to cook, stirring constantly, until mixture thickens and coats the back of a spoon. Remove from heat.
4Prepare an ice bath by placing ice and water in a large bowl. Place a medium bowl in the ice bath, making sure no water goes into the medium bowl. Add the cream mixture to the medium bowl and let cool for about 20 minutes.
5Put the cream cheese, milk, vanilla extract and yogurt in a blender and blend until smooth. Put cream cheese mixture and egg/cream mixture in separate containers and cover. Store in the refrigerator for at least 4 hours.
6Pour both mixtures into an ice cream maker and process according to manufacturer’s directions.