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In a saucepan over medium heat, cook the berries until liquid escapes and they are very soft.
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Carefully transfer to a blender or food processor (don't seal the lid completely so the steam can escape) and blend until completely smooth.
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Strain through a sieve to remove most or all of the seeds. Discard seeds and set aside berry puree.
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In a saucepan or heavy-bottomed pot, combine cream and milk and cook over medium-low, stirring frequently, until it comes to a simmer (try not to let it boil). While the mixture heats, whisk together the egg yolks and sugar in a bowl (it will be very very thick).
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When the milk mixture reaches a simmer, remove from heat and scoop out 1/3 cup of the mixture and pour in a slow stream, whisking constantly, into the egg/sugar mixture.
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Return the milk mixture to the stovetop and turn the heat to medium-low. Whisking constantly, pour in the egg mixture and let cook until it thickens and coat the back of your spoon or spatula.
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Remove from heat and stir in the berry puree, the cream cheese, and vanilla. Mix until cream cheese is completely combined.
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Refrigerate until it's completely chilled, then freeze in an ice cream mixer according to manufacturer's directions.
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Spoon into a covered container and let freeze for about 2 hours before serving (or you can serve it right away if you don't mind your ice cream a little soft and you have little mouths clamoring for a taste).